Risotto and Chicken Bake
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 556 |
| pro | 39 g |
| total fat | 10 g |
| sat fat | 3 g |
| carb | 75 g |
| fibre | 4 g |
| chol | 165 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 19 |
| iron | 24 |
| vit A | 15 |
| vit C | 30 |
| folate | 19 |
Warm rice with bright flecks of squash cuddling up with chunks of chicken makes a comforting dinner.
Ingredients
- 3 boneless skinless chicken breasts
- 1-1/2 tsp olive oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 1-1/2 cups arborio rice or short grain rice
- 4 cups chicken stock
- 1 tbsp white wine vinegar
- 1 cup shredded squash
- 1/3 cup freshly grated parmesan cheese
- 2 eggs, beaten
- 8 canned tomatoes, chopped
Preparation
Slice chicken crosswise into thin strips. In large heavy saucepan, heat 1 tsp (5 mL) of the oil over medium-high heat; cook chicken for 5 minutes or until no longer pink inside. Transfer to plate.
Add remaining oil to pan; cook onions, garlic and thyme over medium heat, stirring often, for 5 minutes or until softened. Stir in rice to coat.
Stir in 3-1/2 cups (875 mL) of the stock and vinegar; bring to boil. Reduce heat to low; cover and simmer for 5 minutes. Stir in squash; cook for 15 minutes or until rice is tender.
Stir in chicken strips, remaining stock, 1/4 cup (50 mL) of the cheese, eggs and tomatoes. Pour into greased 8-inch (2 L) square baking dish; sprinkle with remaining cbeese. Bake in 35C°F (180°C) oven for 20 to 30 minutes or until bubbling. Broil for 2 minutes or until golden.
Source : © CanadianLiving.com
Related content
-
-
-
Chicken and Egg Donburi
Served over steaming rice, this soft-set egg-and-chicken dish is the ultimate quick and...
-
Cajun Chicken and Rice
The dark meat of chicken thighs and legs is denser and more flavourful than delicate breast meat,...
