Baked Chicken and Artichoke Risotto

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4.0 by 3 people

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  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 1 hr 5 mins 350°F
  • Stand: 5 mins

Baked Chicken and Artichoke Risotto

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4.0 by 3 people

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Directions

  1. Preheat oven to 350 degree F. In a 12-inch skillet cook and stir mushrooms, onion, and garlic in 1 tablespoon of hot olive oil over medium-high heat until onion is tender but not brown. Add rice; cook and stir 1 minute more.
  2. Add artichoke hearts, undrained tomatoes, thyme, and pepper. Stir in broth and milk or half-and-half. Bring just to boiling. Stir in chicken and 1/4 cup of the cheese. Transfer to a 2-1/2-quart casserole. Cover and bake for 1 hour or until rice is tender.
  3. Meanwhile, combine remaining cheese, bread crumbs, lemon peel, and 1 tablespoon olive oil. Uncover casserole and sprinkle with bread crumb mixture; bake 5 minutes more. Let stand 5 minutes before serving. Makes 6 servings.
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Nutrition Facts (Baked Chicken and Artichoke Risotto)

  • Per serving:
  • 563 kcal ,
  • 25 g fat
  • (10 g sat. fat ,
  • 96 mg chol. ,
  • 1316 mg sodium ,
  • 38 g carb. ,
  • 6 g fiber ,
  • 45 g pro.

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