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Southern Living: Oven Chicken Risotto

Daytime

Published: March 3, 2010

Updated: 03/17/2010 09:50 am

Makes 6 servings
Hands-On: 20 min. Total Time: 1 hr.
Easy side: Cook 1 lb. tiny green beans (haricots verts) in boiling salted water until crisp-tender; drain and sprinkle with freshly cracked pepper. Add hot buttered rolls and dinner is served.

2 Tbsp. butter
21/2 cups chicken broth
1 cup uncooked arborio rice (short-grain)
1/2 small onion, diced
1/2 tsp. salt
2 cups chopped deli-roasted chicken
1 (8-oz.) package fresh mozzarella cheese, cut into 1/2-inch cubes
1 cup cherry or grape tomatoes, halved
1/4 cup shredded fresh basil

Preheat oven to 400°. Place butter in a 13- x 9-inch baking dish; bake 5 minutes or until melted. Stir in broth and next 3 ingredients.

Bake, covered, at 400° for 35 minutes. Remove from oven. Fluff rice with a fork. Stir in chicken, mozzarella, and tomatoes; sprinkle with basil. Serve immediately.
Inspired by Lori Megdall

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