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Baked Chicken Risotto

Baked Chicken Risotto
Baked Chicken Risotto is Head to the store and pick up lemon zest, pepper, parmesan cheese, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 1 hour. It is a pretty expensive recipe for fans of Mediterranean food.

Instructions

1
Preheat oven to 42
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OvenOven
2
Melt butter in a Dutch oven over medium-high heat; add onion and garlic, and saut 5 minutes.
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ButterButter
GarlicGarlic
OnionOnion
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Dutch OvenDutch Oven
3
Add rice, and cook 2 minutes or until golden brown.
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RiceRice
4
Add wine, and cook 2 to 3 minutes or until wine is absorbed.
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WineWine
5
Add chicken broth. Bring to a boil, cover, and transfer to oven.
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Chicken BrothChicken Broth
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OvenOven
6
Bake 20 minutes.
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OvenOven
7
Remove rice from oven, and stir in artichokes and next 3 ingredients. Cover and bake 10 minutes.
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ArtichokeArtichoke
RiceRice
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OvenOven
8
Remove from oven, and let stand 5 minutes. Stir in cheese and remaining ingredients.
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CheeseCheese
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OvenOven
9
Serve immediately.
DifficultyHard
Ready In1 h
Servings4
Health Score23
Gluten Free
CuisinesMediterraneanItalianEuropean
DietsGluten Free
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