Baked Chicken Risotto
Balsamic Green Beans and Tomatoes
Ingredients
- 4 Tbsp butter, divided
- 1½ lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1 (8-oz) pkg whole mushrooms, sliced
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1½ cups long-grain white rice
- ½ cup white wine
- 1 (48-oz) carton chicken broth
- ½ cup shredded mozzarella cheese
- ¼ cup chopped fresh basil
Instructions
- Preheat oven to 400°F. Melt 2 Tbsp butter in a large Dutch oven over medium heat. Season chicken lightly with salt and pepper. Add chicken, mushrooms, onion, and garlic to pot; cook, stirring occasionally, until chicken is done.
- Add rice, and cook, stirring often, 2 minutes. Add wine; cook, stirring often, until liquid is absorbed. Stir in broth. Cover tightly, and bake 30 minutes.
- Stir well; cover and bake 10 to 15 minutes longer or until liquid is absorbed and rice is done. Stir in cheese, basil, and 2 Tbsp butter. Cover and let stand 5 minutes.
Side Dish Ingredients
- 1 clove garlic, minced
- 2 Tbsp olive oil
- 1 lb green beans, trimmed
- ½ cup chicken broth
- 2 Tbsp balsamic vinegar
- 2 Roma tomatoes, chopped
Side Dish Instructions
- Cook garlic in hot oil in a large skillet over medium heat 30 seconds. Add beans and broth. Cover and cook 5 minutes or until beans are tender; uncover and add vinegar and tomatoes.
- Cook 2 minutes or until liquid is reduced and slightly thickened.
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