If you are a lover of Risotto like I am, then this is a recipe for you to try. The creamy texture is produced by using traditional Arborio rice. This creamy texture is what I find the most delicious but, I rarely make it because of the constant stirring it requires. Multi-tasking in the kitchen does not come naturally to me. So here is an easy and super yummy alternative that I just tried the other night.
(Photo taken from Southern Living)
Prep Time: 20 minutes
Other Time: 40 minutes
Yield: Makes 6 servings
Ingredients
- 2 tablespoons butter
- 2 1/2 cups chicken broth
- 1 cup uncooked Arborio rice (short-grain)
- 1/2 small onion, diced
- 1/2 teaspoon salt
- 2 cups chopped deli-roasted chicken
- 1 (8-oz.) package fresh mozzarella cheese, cut into 1/2-inch cubes
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup shredded fresh basil
Preparation
1. Preheat oven to 400°. Place butter in a 13- x 9-inch baking dish; bake 5 minutes or until melted. Stir in broth and next 3 ingredients.
2. Bake, covered, at 400° for 35 minutes. Remove from oven. Fluff rice with a fork. Stir in chicken, mozzarella, and tomatoes; sprinkle with shredded basil. Serve immediately.
Since I like to tweak recipes a little from time to time I thought up different pairings you could do after you get you risotto in the oven.
Something like:
1. Scallops mixed with capers and Meyer lemon zest.
2. Spring vegetables (mushrooms, asparagus, spinach, tarragon and a little goat cheese.
3. Chicken, spinach, mushrooms, sun-dried tomatoes and pine nuts.
I hope you love this as much as my family did!
Stacey~