Risotto and Chicken Bake Risotto and Chicken Bake

Author: Canadian Living

Warm rice with bright flecks of squash cuddling up with chunks of chicken makes a comforting dinner.

  • Portion size 4 servings
  • Credits : © CanadianLiving.com



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1235 mg
  • Protein 39 g
  • Calories 556.0
  • Total fat 10 g
  • Cholesterol 165 mg
  • Total carbohydrate 75 g


  • Iron 24.0
  • Folate 19.0
  • Calcium 19.0
  • Vitamin A 15.0
  • Vitamin C 30.0
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Risotto and Chicken Bake