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Baked Chicken Risotto Recipe


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     Baked Chicken Risotto

Category   Entrees - Maindishes
Sub Category   None
Preptime   45 min

1 cup arborio rice
1 package crimini mushrooms, diced
1/2 yellow onion, diced
2 1/2 cups chicken broth (unsalted preferable)
1/3 cup cream
1/2 cup grated cheese (feta and/or parmigiano-reggiano)
1 tbsp chives, sliced
1 package ground chicken
1/3 cup olives, diced

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.

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