Baked Chicken Risotto

By oldbklady

Ingredients

• 3 tbs butter
• 1 c. minced onion
• 2 cloves garlic, minced
• 1 c. Arborio rice (short-grain)
• 1/4 c. fry white wine
• 4 c. chicken broth
• 3 c. chopped cooked chicken
• 2 med zucchini, chopped (2 c.)
• 1/2 tsp black pepper
• 1/2 c. grated Parmesan cheese

Preparation

Step 1

Preheat oven to 425 degrees. Melt butter in a Dutch oven over medium-high heat. Add onion and sauté 4 minutes. Add garlic and sauté another minute. Add rice, and cook 2 until golden brown. Add wine, and cook until wine is absorbed. Add chicken broth. Bring to a boil, cover and transfer to oven. Bake 20 minutes. Remove from oven and stir in chicken, zucchini and pepper. Cover and bake 10 minutes. Remove from oven and let stand 5 minutes. Stir in cheese and parsley. Serve immediately.