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Chicken and Veggie Risotto Bake
Chicken and Veggie Risotto Bake
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Prep Time:
30 minutes
Total Time:
1 hour 30 minutes
Baked creamy risotto with chicken and veggies - a flavorful Italian side dish.
Ingredients:
  • 1 1/2 cups uncooked short-grain Arborio rice
  • 2 medium onions, chopped (1 cup)
  • 1 tablespoon finely chopped garlic
  • 1 medium sweet potato, peeled, cut into 1/2-inch pieces (2 cups)
  • 2 medium parsnips, peeled, cut into 1/2-inch pieces (1 cup)
  • 3 medium carrots, cut into 1/2-inch slices (1 cup)
  • 4 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
  • 2 teaspoons chopped fresh thyme leaves
  • 1 1/2 teaspoons chopped fresh rosemary leaves
  • 3 cups shredded cooked chicken
  • 3/4 cup shredded Parmesan cheese (3 oz)
  • 1/4 cup whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
Instructions:
  • Preheat oven to 400°F and grease a 13x9-inch (3-quart) glass baking dish. In a 12-inch skillet over medium heat, melt 2 tablespoons of butter. Saute the onion in the butter for 5 minutes until tender, then add garlic and rice and cook for 1 more minute. Transfer the mixture to the baking dish. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Cook sweet potatoes, parsnips, and carrots for 6 minutes, stirring occasionally. Spoon the vegetables over the rice mixture. Finally, in the skillet, combine broth, thyme, rosemary, chicken, cheese, whipping cream, salt, and pepper. Add this mixture to the baking dish and stir until everything is well combined.
  • Cover and bake for 1 hour, or until the rice and vegetables are tender and most of the liquid is absorbed.

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