Baked Chicken and Mushroom Risotto

Ingredients

• 1 1/2 cups arborio rice
• 1/2 sweet onion, diced
• 1 pint mushrooms, quartered
• 1 garlic clove, minced
• 4 cups chicken broth
• 3/4 cup grated Parmesan cheese
• 3 tablespoons butter
• 1/2 shredded carrot
• 1 zucchini
• Salt and freshly ground black pepper
• 2 1/2 cups cooked chicken, cut into chunks (we used a rotisserie chicken from the store)
• 1/4 cup chopped fresh parsley

Instructions

Preheat the oven to 350°F. Have a large oven-safe skillet or Dutch oven ready (at least 12 inches wide).

In the pan, stir the rice with the onion, carrot, mushrooms, garlic and broth. Place the pan in the oven, uncovered, and cook until the liquid is almost entirely absorbed, 35 to 40 minutes. Check the mixture about halfway through the cooking time and add zucchini; if the rice has absorbed more than half the liquid, cover the pan.

When the rice is tender, remove the pan from the oven. Stir in Parmesan and butter. Stir vigorously to combine.

Season with salt and pepper, and stir in the chicken. Garnish with fresh parsley and then serve immediately.

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