This recipe is great for a cold winter day. It takes a bit of time to chop everything up but the taste is worth it. The parsnips adds some sweetness to the dish.
Chicken, Risotto Bake
Servings 6
Ingredients
- 2 TBL butter
- 1/2 cup onion chopped
- 1/2 TBL garlic finely chopped
- 3/4 cup short-grain Arborio rice uncooked
- 1 cup sweet potato peeled, cut into 1/2 inch pieces
- 1/2 cup parsnips peeled, cut into 1/2 inch pieces
- 1/2 cup carrot cut into 1/2 inch slices
- 2 1/4 cup chicken broth
- 1/4 tsp thyme dried
- 1/4 tsp rosemary dried
- 1 1/2 cup Rotisserie chicken off the bone, shredded into bite sized pieces
- 1/2 cup Parmesan cheese shredded
- 1/8 cup whipping cream
- 1/4 tsp salt
- 1/4 tsp black pepper ground
Instructions
- Heat oven to 400 degrees. Spray 10 x 6 inch glass baking dish with cooking spray.
- In 12 inch skillet, melt 1 TBL butter on medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender. Stir in garlic and rice; cook 1 minute. Spoon mixture into baking dish.
- In same skillet, melt remaining 1 TBL butter over medium heat. Cook sweet potatoes, parsnips and carrots in butter 6 minutes, stirring occasionally. Spoon vegetables over rice mixture. Add chicken, broth, thyme, rosemary, cheese, whipping cream, salt and pepper to skillet and heat until boiling.
- Add to baking dish; stir until well combined. Cover and bake 1 hour or until rice and vegetables are tender and most of liquid is absorbed.