Typically, Risotto is a labor of love, involving regular stirring as it simmers on the stovetop. It's one of favorites, and I'm always playing around with what I add and how I season it. This yummy baked risotto recipe is perfect for a meal when you don't have as much time to spare at the stove. You'll want to use a large pan with lid that can go from the stovetop to oven for this recipe. Enjoy!
A fun way to serve the baked chicken risotto.
A nice all-in-one dish with chicken and vegetables and risotto rice - just stirring in the parmesan before serving. Yum!
Baked Risotto with Chicken and Vegetables
Cook the following recipe in a large pan with lid, that can be used both on the stovetop and in the oven. I have one nice large dutch oven-type dish that I like to use for recipes that go from stovetop to oven.
Over medium heat, cook the following 4-5 minutes:
1/4 cup butter
1/2 onion, diced
1 cup mushroom, sliced
1/2 fennel bulb, diced/sliced
Veggies just starting to soften - ready to add the chicken to cook.
Add and cook, stirring occasionally until chicken is cooked:
2 boneless, skinless chicken breasts, diced into small bite-size pieces
Add and cook 1 minute:
2 cups arborio risotto rice (I like to give mine a rinse before using)
Add into the pan:
6 cups chicken broth/stock (homemade or GF bouillon and water)
2 Tbsp fresh lemon juice
1 - 2 tsp freeze-dried thyme or 1-2 tsp fresh thyme
1 - 2 tsp freeze-dried parsley or 1 Tbsp fresh parsley
1 tsp garlic powder
1/2 - 1 tsp salt (if your broth is salt-free, otherwise, you can wait and season later)
1 tsp pepper
Cover with the heavy lid and bake at 300 F for 30 minutes, stirring halfway through baking.
Stirring halfway through baking.
Remove from oven and stir in:
1/2 cup grated parmesan cheese
salt & pepper, to taste
Adding parmesan cheese!
Ready to eat!
Serve and enjoy! Leftovers can be put into the refrigerator and reheated to enjoy later.
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