Baked Chicken And Artichoke Risotto

Recipe At A Glance

recipe is ready in 1-2 hrs

Ready in: 1-2 hrs ?
recipe difficulty 3/5

Difficulty: 3/5

Serves/Makes: 6

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INGREDIENTS:

3 cups sliced fresh mushrooms, such as crimini, oyster, shiitake (stems removed), and /or button
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
3/4 cup uncooked arborio or long grain rice
2 packages (8-ounce size) frozen artichoke hearts, thawed, drained, and halved
1 can (14-1/2-ounce size) Italian-style stewed tomatoes
1 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
1 cup chicken broth
2/3 cup milk, or half-and-half, or light cream
3 cups cubed cooked chicken
1/2 cup finely shredded parmesan or romano cheese
1/4 cup seasoned fine dry bread crumbs
1/2 teaspoon finely shredded lemon peel

DIRECTIONS:

Preheat oven to 350 degree F.

In a 12-inch skillet cook and stir mushrooms, onion, and garlic in 1 tablespoon of hot olive oil over medium-high heat until onion is tender but not brown. Add rice; cook and stir 1 minute more.

Add artichoke hearts, undrained tomatoes, thyme, and pepper. Stir in broth and milk or half-and-half. Bring just to boiling. Stir in chicken and 1/4 cup of the cheese. Transfer to a 2-1/2-quart casserole. Cover and bake for 1 hour or until rice is tender.

Meanwhile, combine remaining cheese, bread crumbs, lemon peel, and 1 tablespoon olive oil. Uncover casserole and sprinkle with bread crumb mixture; bake 5 minutes more. Let stand 5 minutes before serving.

NUTRITION:

384 calories, 11 grams fat, 37 grams carbohydrates, 32 grams protein per serving.

This Baked Chicken And Artichoke Risotto recipe from CDKitchen serves/makes 6

Recipe ID: 67561

SUBMITTED BY: Mindy, Baltimore, Maryland USA

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