Oven Chicken Risotto

Name: Oven Chicken Risotto
Ingredients: 2 tablespoons butter; 2 1/2 cups chicken broth; 1 cup uncooked Arborio rice (short-grain); 1/2 small onion, diced; 1/2 teaspoon 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

9 ingredients

2 steps

Ingredients

2 tablespoons butter
2 1/2 cups chicken broth
1 cup uncooked Arborio rice (short-grain)
1/2 small onion, diced
1/2 teaspoon 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

Directions

1

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.
2

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