Baked Chicken And Artichoke Risotto Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375掳F (190掳C).
• STEP 2.In a large oven-safe skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through.
• STEP 3.Remove the chicken from the skillet and set aside. In the same skillet, melt butter and saut茅 onion and garlic until softened.
• STEP 4.Add Arborio rice to the skillet and cook for a few minutes until lightly toasted.
• STEP 5.Pour in white wine and cook until it is absorbed by the rice.
• STEP 6.Add chicken broth, one cup at a time, stirring constantly until the liquid is absorbed before adding more.
• STEP 7.Stir in artichoke hearts, Parmesan cheese, and cooked chicken. Season with salt and pepper to taste.
• STEP 8.Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake for 20-25 minutes or until the rice is tender and the liquid is absorbed.
• STEP 9.Remove from the oven and let it rest for a few minutes before serving.
• STEP 10.Garnish with fresh parsley and additional Parmesan cheese, if desired.
• STEP 11.Serve hot and enjoy!

Cooking Tips

• Make sure to use an oven-safe skillet or transfer the mixture to a baking dish before baking.
• You can add other vegetables like peas or spinach for added flavor and nutrition.
• For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of chicken broth or water to the risotto and heat it in a skillet or microwave until warmed through.
• Serve the baked chicken and artichoke risotto as a main dish with a side salad or steamed vegetables.