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
- 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
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.
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!