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Chicken Risotto Bake

1/4 cup butter
2 medium onions, chopped (1 cup)
1 TBL finely choped garlic
1 1/2 cups uncooked short-grain Arborio rice
1 medium sweet potato, peeled, cut into 1/2 inch pieces (2 cups)
2 medium parsnips, peeled, cut into 1/2 inch pieces (1 cup)
3 medium carrots, cut into 1/2 inch slices (1 cup)
4 1/2 cups chicken broth
1/2 tsp dried thyme
1/2 tsp dried rosemary
3 cups shredded cooked chicken
3/4 cup shredded Parmesan cheese (3 oz)
1/4 cup whipping cream
1/2 tsp salt
1/4 tsp freshly ground pepper

1. Heat oven to 400 degrees. Spray 13 x 9 inch glass baking dsih with cooking spray. In 12 inch skillet, melt 2 TBL butter on medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender. Stir in garlic and rice; cook 1 minutes. Spoon misture into baking dish. In same skillet, melt remaining 2 TBL butter over medium heat. Cook sweet potatoes, parsnips and carrots in butter 6 minutes, stirring occasionally. Spoon vegetables over rice misture. Add broth, thyme and rosemary to skillet. Stir in chicken, cheese, whipping cream salt and pepper. Add to baking dish; stir until well combined.

2. Cover, bake 1 hour or until rice and vegetables are tender and most of liquid is absorbed.

Melt the butter and heat the oil in a skillet over medium-high heat.  Season chicken with salt and pepper, and place in the skillet.  Brown on both sides.  Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear.  Set aside and keep warm.

Stir cream into the pan, scraping up brown bits.  Mix in mustard and tarragon.  Cook and stir 5 minutes, or until thickened.  Add mushrooms and return chicken to skillet to coat with sauce and heat for an additional 3-4 minutes.  Drizzle chicken with remaining sauce and serve over rice.