Baked Chicken Risotto

An excellent way to use up leftover chicken, warm and filling on a cold night, this risotto recipe from Southern Living came out surprisingly creamy. I’m going to make this again the next time I roast a chicken and need something to do with the leftover meat. Plus, I use the carcass to make all the chicken broth needed, which means I get that great gelatinous homemade stock. (I use my slow cooker overnight to make stock by covering the leftover bones, skin, and some veggies — carrots, leek, onion quarters — with water with some parsley, garlic, and a bay leaf. Cook on low, then in the morning strain the bits out.)

Preheat your oven to 425 degrees. Cook a chopped sweet onion and a couple of minced garlic cloves in 3 tablespoons of butter for five minutes over medium-high heat. Important: Make sure you’re using an oven-safe pot with a lid. This covered pot will be going into the oven later.

Add a cup of short-grain Arborio rice and cook for a couple of minutes, just to toast the grains. The recipe says to then add a quarter-cup of dry white wine, but I almost doubled that amount and cut back correspondingly on the four cups of chicken broth that goes with it. Once all the liquid is added, bring to a boil, then cover and transfer to the oven to bake for 20 minutes.

At that point, add one can of quartered artichoke hearts (drained and rinsed) and three cups of cooked chicken and sprinkle with some pepper. (The original recipe called for zucchini as well, but I didn’t care to add it.) Bake for another 10 minutes. Let stand a few minutes if needed to absorb remaining liquid, then sprinkle with 1/2 cup grated parmesan cheese, a teaspoon of lemon zest, a sprinkle of salt, and a sprinkle of red pepper. Stir together and serve.

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