Baked Chicken Risotto

Name: Baked Chicken Risotto
Ingredients: 3 tablespoons butter; 1 cup minced sweet onion; 2 garlic cloves, pressed; 1 cup Arborio rice (short-grain); 1/4 cup dry white wine; 4 cups chicken broth; 1 (14-oz.) can quartered artichoke hearts, drained; 3 cups chopped cooked chicken; 2 medium zucchini, coarsely chopped (about 2 cups); 1/2 teaspoon freshly ground pepper; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; 1 teaspoon lemon zest

13 ingredients

2 steps

Ingredients

3 tablespoons butter
1 cup minced sweet onion
2 garlic cloves, pressed
1 cup Arborio rice (short-grain)
1/4 cup dry white wine
4 cups chicken broth
1 (14-oz.) can quartered artichoke hearts, drained
3 cups chopped cooked chicken
2 medium zucchini, coarsely chopped (about 2 cups)
1/2 teaspoon freshly ground pepper
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon lemon zest

Directions

1

Preheat oven to 425°. Melt butter in a Dutch oven over medium-high heat; add onion and garlic, and saute 5 minutes. Add rice, and cook 2 minutes or until golden brown. Add wine, and cook 2 to 3 minutes or until wine is absorbed. Add chicken broth. Bring to a boil, cover, and transfer to oven. Bake 20 minutes.
2

Remove rice from oven, and stir in artichokes and next 3 ingredients. Cover and bake 10 minutes. Remove from oven, and let stand 5 minutes. Stir in cheese and remaining ingredients. Serve immediately.