You are here

Chicken Risotto

Thrifty.Chef's picture
Ingredients
  Butter/Margarine 4 Tablespoon (1/2 Stick)
  Yellow onion 1 Medium, peeled and chopped
  Garlic 1 Clove (5 gm), peeled and minced
  Celery stalk 1 Large, chopped
  Uncooked rice 1 Cup (16 tbs)
  Cubed cooked chicken 1 Cup (16 tbs)
  Chicken broth 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Dried rosemary 1⁄8 Teaspoon, crumbled
  Frozen baby peas 1 Cup (16 tbs), thawed
  Grated parmesan cheese 3⁄4 Cup (12 tbs)
Directions

1. Preheat the oven to 400°F. Melt the butter over moderately high heat in a 2-quart saucepan with an ovenproof handle. Add the onion, garlic, and celery, and cook, uncovered, for 3 minutes.
2. Add the rice and chicken, and cook for another 2 minutes. Add the chicken broth, salt, pepper, and rosemary, and bring to a boil. Gover and set in the oven.
3. Bake for 10 minutes, then add the peas and cheese, cover again, and bake 5 minutes longer. When done, the rice should be firm, not soft.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken

Rate It

Your rating: None
4.05
Average: 4.1 (16 votes)