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Chicken and Veggie Risotto Bake

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Chicken and Veggie Risotto Bake
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 8
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Creamy rice pairs well with chicken and veggies in this delicious baked risotto – a tasty Italian side dish.
Updated Feb 18, 2014

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
Make With
Make With
Progresso Broth

Steps

  • 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

400 Calories, 14g Total Fat, 30g Protein, 37g Total Carbohydrate

Nutrition Facts

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