1/2 cup grated cheese (feta and/or parmigiano-reggiano)
1 tbsp chives, sliced
1 package ground chicken
1/3 cup olives, diced
Instructions
Preheat oven to 400 degrees.
Heat olive oil in skillet. Add mushrooms and
season with kosher salt. Saute until brown.
Stir in diced onion and olives. Season with
pepper, cayenne pepper, and italian seasoning.
Pour rice into skillet and stir until each
grail is coated with oil (may need to add
more).
Pour 1 cup chicken broth into mixture and cook,
stirring rice, until liquid is completely
absorbed by rice.
Pour another cup chicken stock into rice and
stir until mixture comes to a simmer.
Place skillet into oven and bake for about 15
minute.
In the meantime, saute ground chicken with
fresh rosemary, oregano, and cayenne until it
is cooked and browned.
Remove skillet from oven and transfer to
stovetop.
Add 1/2 cup chicken broth and 1/3 cup cream.
Cook on medium heat, stirring constantly, until
rice is tender (about 5 minutes).
Add the grated or crumbled cheese and chives.
Serve immediately.
Originally Submitted
12/14/2014
0 Out of 5 from
0 reviews
You can add this Baked Chicken Risotto recipe to your own private DesktopCookbook.
