Oven-Baked Chicken and Spinach Risotto Recipe

Name: Oven-Baked Chicken and Spinach Risotto
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings, 1-1/2 cups (375 mL) each
Ingredients: 2 Tbsp. butter; 1 onion , chopped; 2 cloves garlic , minced; 1 cup Arborio rice , uncooked; 1/2 cup dry white wine; 1 lb. (450 g) boneless skinless chicken breast s, cut into bite-size pieces; 2-1/2 cups 25%-less-sodium chicken broth; 4 cups loosely packed baby spinach leaves; 1/2 cup Kraft 100% Parmesan Shredded Cheese

Ingredients

2 Tbsp. butter
1 onion , chopped
2 cloves garlic , minced
1 cup Arborio rice , uncooked
1/2 cup dry white wine
1 lb. (450 g) boneless skinless chicken breast s, cut into bite-size pieces
2-1/2 cups 25%-less-sodium chicken broth
4 cups loosely packed baby spinach leaves
1/2 cup Kraft 100% Parmesan Shredded Cheese

	PREP TIME 25m	COOK TIME 30m	TOTAL TIME 55m
YIELD 4 servings, 1-1/2 cups (375 mL) each

Instructions

1. Place 2-L casserole dish in oven to warm. Melt butter in large skillet on medium heat. Add onions and garlic; cook 2 to 3 min. or until crisp-tender, stirring frequently. Add rice; cook and stir 2 min. Stir in wine; cook and stir 1 min. or until absorbed.
2. Add chicken and broth; stir. Bring just to boil. Spoon into warmed casserole dish; cover.
3. Bake 30 min. or until rice is tender and most of the liquid is absorbed. Add spinach; stir just until wilted. Add cheese; stir until melted.

Dinner