You could serve this easy chicken and creamy risotto as a luncheon dish or as a main-course dinner dish with a green salad or steamed vegetables. Don’t be tempted to omit the grated lemon zest because it really sets up the taste.
Baked Chicken and Mushroom Risotto
Serves 6
Preheat oven to 400°F
9 x13 baking dish, lightly oiled
- 3 skinless boneless chicken breasts ~1 lb
- 2 tbsp olive oil
- 1 tbsp butter
- leek, white and light green parts, sliced
- 1 cup coarsely chopped mushrooms
- 11⁄2 cups Arborio rice
- 4 cups chicken broth
- 1 tbsp grated lemon zest
- 1⁄2 cup frozen peas
- 1 cup plain yogurt
- 1⁄2 cup crumbled goat’s cheese (Feta)
1. Slice chicken breasts into 1⁄2-inch wide strips. In a skillet, heat oil and melt butter over medium-high heat. Add chicken and cook, stirring frequently, for 3 minutes or until lightly browned on all sides. Using tongs, transfer to a plate and set aside.
2. Add leek and mushrooms to pan and cook, stirring frequently, for 5 minutes or until leek has softened. Add rice and cook, stirring constantly, for 2 to 3 minutes or until transparent. Scrape vegetables, rice and browned bits from bottom of pan into prepared baking dish. Stir in broth and lemon zest. Cover and bake in preheated oven for 20 minutes.
3. Add browned chicken pieces and peas to rice mixture and stir well. Cover and bake for 15 to 20 minutes or until rice is tender and chicken is no longer pink inside. Remove from oven and stir in yogurt and goat’s cheese.
Excerpted from The Yogurt Bible by Pat Crocker © 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
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