Baked Chicken Risotto
Balsamic Green Beans and Tomato
Ingredients
- 3 Tbsp butter, divided
- ¾ lb boneless, skinless chicken breasts, cut into bite-size pieces
- ½ (8-oz) pkg whole mushrooms, sliced
- ½ cup chopped onion
- 2 cloves garlic, minced
- ¾ cup long-grain white rice
- ¼ cup white wine
- 3 cups chicken broth
- ¼ cup shredded mozzarella cheese
- 2 Tbsp chopped fresh basil
Instructions
- Preheat oven to 400°F. Melt 1 Tbsp butter in a 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 tender. Stir in cheese, basil, and 2 Tbsp butter. Cover and let stand 5 minutes.
Side Dish Ingredients
- 1 clove garlic, minced
- 1 Tbsp olive oil
- ½ lb green beans, trimmed
- ¼ cup chicken broth
- 1 Tbsp balsamic vinegar
- 1 Roma tomato, 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 tomato.
- Cook 2 minutes or until liquid is reduced and slightly thickened.
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