Tuesday, December 13, 2011

Baked Risotto with Spinach, Chicken, and Cremini Mushrooms

I test recipes for The Scramble and get their weekly menu plan (highly recommend, by the way!). This was a fall recipe from there, with the addition of some chicken (you can make it vegetarian by omitting the chicken and using vegetable broth). It was delicious, easy to prepare, and got rave reviews from my husband! It was still delicious heated up for lunch the next day.

2 tbsp olive oil
1 yellow onion, finely chopped (about 1 cup)
1 1/2 cups Arborio rice
6 oz baby spinach
24 oz. reduced-sodium chicken or vegetable broth
8 oz sliced cremini or baby bella mushrooms
1/4 tsp lemon pepper seasoning
1 cup grated parmesan cheese, plus extra for serving
1/2 lb cooked boneless, skinless chicken breast, diced *

Preheat the oven to 400 degrees. Heat the oil in a Dutch oven or large oven-proof stockpot over medium heat. Add the onions (season with salt & pepper) and cook them for about 5 minutes or until they are tender. Add the rice and stir to coat it. Stir in the chicken, spinach, broth, mushrooms, and lemon pepper. Bring it to a boil and simmer for 7 minutes.

Stir in 3/4 cup grated cheese, then sprinkle the remaining 1/4 cup on top. Cover the pot and bake for 25 minutes.

Remove the pot from the oven and stir; return it to the oven and bake uncovered for 5 more minutes. Serve it immediately, topped with additional parmesan cheese if desired.

*I had some chicken cooked up ahead of time - it was diced then sautéed in a little olive oil and seasoned with salt & pepper. You can throw the chicken in with the onion to cook with a tad more olive oil, or cook separately.

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