By Nicole Duncan
Baked Chicken Risotto
12 steps
Prep:10minCook:45min
Updated at: Thu, 17 Aug 2023 13:52:47 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories599.2 kcal (30%)
Total Fat25.8 g (37%)
Carbs50.8 g (20%)
Sugars5.3 g (6%)
Protein35.6 g (71%)
Sodium1867.6 mg (93%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3 Tbspbutter
1 cupsweet onion
minced
2garlic cloves
pressed
1 cupArborio rice
short-grain
1 x 14 ozcan quartered artichoke hearts
drained
3 cupsrotisserie chicken
chopped
2zucchini
medium, coarsely chopped
½ tspblack pepper
freshly ground
½ cupParmesan cheese
grated
¼ cupfresh parsley
chopped
1 tsplemon zest
¼ cupdry white wine
4 cupschicken broth
Instructions
Step 1
Preheat oven to 425°.
Step 2
Melt butter in a Dutch oven over medium-high heat; add onion and garlic, and sauté 5 minutes.
Step 3
Add rice, and cook 2 minutes or until golden brown.
Step 4
Add wine, and cook 2 to 3 minutes or until wine is absorbed.
Step 5
Add chicken broth.
Step 6
Bring to a boil, cover, and transfer to oven.
Step 7
Bake for 20 minutes.
Step 8
Remove rice from oven, and stir in artichokes and next 3 ingredients.
Step 9
Cover and bake 10 more minutes.
Step 10
Remove from oven, and let stand 5 minutes.
Step 11
Stir in cheese and remaining ingredients.
Step 12
Serve immediately
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