Oven Baked Chicken Risotto (Gluten Free)

Ingredients

• 3 tablespoons butter or olive oil
• 1/2 onion, chopped
• 4 carrots, chopped
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 2 tbsp minced basil
• 2 tbsp oregano
• 1-1/2 cups arborio rice (short-grain or risotto-style rice)
• 2 cups chicken broth, gluten-free if needed
• 1 cup dry white wine, dry vermouth, or more broth
• Kosher or sea salt and freshly ground black pepper to taste
• 2 tbsp organic olive oil
• 2 large boneless skinless chicken breasts or 8 boneless thighs
• 3 oz fresh mozzarella cheese, drained and cut into 1/2-inch cubes
• 1/2 cup grated Parmesan cheese
• Chopped parsley, for garnish

Instructions

1. 1

   Set a rack in the center of the...: Set a rack in the center of the oven and preheat to 400°F.

2. 2

   Place butter in a large skillet and melt...: Place butter in a large skillet and melt over medium-high heat. Add the onions, carrots, celery, and peppers. Cook, stirring occasionally for about 5 minutes. Add the herbs, stir them in, and continue cooking until the onions are translucent.

3. 3

   In a 9 x 13-inch baking dish, stir...: In a 9 x 13-inch baking dish, stir together the rice, broth, and wine. Evenly distribute the rice over the bottom of the pan. Add the sautéed vegetables, scraping the skillet to get all the delicious juices and butter. Gently move the vegetables to evenly distribute them over the rice. Make sure the rice is submerged under the liquid. Sprinkle the mixture with salt and pepper to taste.

4. 4

   Cover tightly with an ovenproof lid or aluminum...: Cover tightly with an ovenproof lid or aluminum foil. Place in the hot oven. Bake 35 to 45 minutes or until the liquid is absorbed and the rice is tender. Very carefully open the lid, avoiding the steam. Depending on the type of rice you use, the timing may vary. If all the liquid has been absorbed but the rice isn’t tender, add a little more chicken broth and return to the oven and continue cooking, covered, until done.

5. 5

   While the rice is baking, prepare the chicken....: While the rice is baking, prepare the chicken. In the same skillet you used for the vegetables, heat the oil over medium-high heat. Season the chicken with salt and pepper to taste and when the oil is shimmering, add chicken to the pan. Cook until golden brown, flip over with tongs and cook until chicken is just barely done, with a hint of pink in the center, and an instant read thermometer registers about 160°F when inserted into the thickest portion.

6. 6

   Transfer the chicken to a cutting board and...: Transfer the chicken to a cutting board and let rest 5 minutes. Cut into 1/2-inch cubes.

7. 7

   When the rice is done, fluff it with...: When the rice is done, fluff it with a fork. Stir in the cubed chicken. Scatter the mozzarella pieces over the top and sprinkle with the Parmesan. Place the pan back in the oven for 3 to 5 minutes to melt the cheeses and warm the chicken. When hot, scoop into bowls, sprinkle the tops with parsley, and serve immediately.