I feel like I have posted this recipe before, but in a quick search I couldn’t find it. But if I have, it’s okay because this recipe deserves a second posting!
This recipe uses ONE PAN, cooks and is on your plate in 45 minutes, and is DELICIOUS!
Oven Chicken Rissotto; adapted from a recipe told to me from my bestie
2 tbsp. butter
2 1/2 cups chicken broth (be sure it’s gluten free! I like the Pacific brand)
1 cup Arborio rice
1/2 small yellow onion, diced
8 oz. mozzarella, cubed (I used the Sargento block and cut it in half)
1 container cherry tomatoes, halved
1 bag spinach, roughly cut into smaller bite size bits
1 cup diced, cooked chicken (I use a rotisserie chicken – aka lazy man’s chicken)
Preheat the oven to 400 degrees. In a large (and deep) brownie pan or roasting pan, add the butter and pop into the oven to melt. Once melted, add in the onion and give it a good stir.
Then add in the broth and rice. Stir to combine and then cover your pan with aluminum foil.
Bake for 35 minutes. While this bakes, prep the rest of your ingredients.
After the 35 minutes, remove the pan from the oven carefully, and remove the foil. Fluff the rice with a fork. The liquid should be sucked up and the rice cooked. Stir in the rest of the ingredients, stirring well to combine.
Pop back into the oven for another 5-10 minutes, to wilt your spinach and melt the mozzarella.
Parrish and I like a drizzle of balsamic glaze on top of ours.
Last night, I doubled the recipe because this dish re-heats beautifully!
ALSO can I just tell you that for…oh…ever, I have been pronouncing Arborio rice as:
Which I didn’t realize was wrong until I was at Chef Collini’s house on Saturday! It’s amazing that all this time when I looked at the box, I saw it being spelled like Arboriro!?! Sometimes your eyes see what they want to see!
Fingers Crossed that we finish inventory today at work! I am ready to put that puppy to bed!