Receta Super Easy Oven Risotto
Since Mason was born, I think it's been pretty obvious that I've been in a food rut.
I'm not really sure what to attribute this slump to, but I'm sure it has something to do with my life completely changing (for the better) the day that little babe was born.
It's like I've honestly forgotten how to cook. Meals with more than a few steps just seem too hard. Also hard: even thinking of ideas for meals. Ugh. Hard.
I need all the inspiration I can get. So in addition to Pinterest, I've started looking at blogs for meal ideas, including my own! It's hard to believe that I've been writing Gluten Hates Me for 8 years, and over that time, I've had some pretty yummy meals!
Including this:
Oven Chicken Risotto
A recipe from my bestie sister, I first blogged about this dish in January of 2012!
It's super easy to prepare and it reheats well - two of my favorite qualities in a recipe. But the best part of this recipe:
the pockets of cheese!!! I used Cabot's Seriously Sharp for this particular dish and it was oh so good!
You can customize the filling of this dish to meet your personal tastebuds. In 2013, I used caramelized onions and white beans with smoked gouda as my filling. My sister adds basil to her rendition, and I've even used sautéed mushrooms in the past instead of chicken.
No matter what you choose, the base of the risotto will turn out perfectly every time, so feel free to experiment. It makes a big dish too, so you could serve 4 for dinner or have leftovers for lunch!
Gotta love leftovers!
I really can't recommend this recipe enough - try it, I know you'll love it!
Oven Chicken Risotto
You’ll need:
2 tbsp. butter
2 1/2 cups chicken broth (be sure it’s gluten free! I like the Pacific brand)
1 cup Arborio rice
1/2 small yellow onion, diced
8 oz. cheese, cubed (I used Cabot Seriously Sharp but mozzarella is great too!)
1 container cherry tomatoes, halved
1 bag spinach, roughly cut into smaller bite size bits
1 cup diced, cooked chicken (I use a rotisserie chicken – aka lazy man’s chicken)
Preheat the oven to 400 degrees. In a large (and deep) brownie pan or roasting pan, add the butter and pop into the oven to melt. Once melted, add in the onion and give it a good stir.
Then add in the broth and rice. Stir to combine and then cover your pan with aluminum foil.
Bake for 35 minutes. While this bakes, prep the rest of your ingredients.
After the 35 minutes, remove the pan from the oven carefully, and remove the foil. Fluff the rice with a fork. The liquid should be sucked up and the rice cooked. Stir in the rest of the ingredients, stirring well to combine.
Pop back into the oven for another 5-10 minutes, to wilt your spinach and melt the mozzarella.