Chicken and Veggie Risotto Bake

Creamy rice pairs well with chicken and veggies in this delicious baked risotto – a tasty Italian side dish.

  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 8

Ingredients

1/4
cup butter or margarine
2
medium onions, chopped (1 cup)
1
tablespoon finely chopped garlic
1 1/2
cups uncooked short-grain Arborio rice
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

  • 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, melt 2 tablespoons butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender. Stir in garlic and rice; cook 1 minute. Spoon mixture into baking dish. In same skillet, melt remaining 2 tablespoons butter over medium heat. Cook sweet potatoes, parsnips and carrots in butter 6 minutes, stirring occasionally. Spoon vegetables over rice mixture. Add broth, thyme and rosemary to skillet. Stir in chicken, cheese, whipping cream, salt and pepper. Add to baking dish; stir until well combined.
  • 2 Cover; bake 1 hour or until rice and vegetables are tender and most of liquid is absorbed.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
,
% Daily Value
Total Fat
14g
14%
(Saturated Fat
8g,
8%
),
Sodium
850mg
850%;
Total Carbohydrate
37g
37%
(Dietary Fiber
3g
3%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 Starch; 1 Vegetable; 2 Very Lean Meat; 1 High-Fat Meat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.