Dear risotto: We love you, but you can be a real hassle to make the traditional way. Who has time to stand over a hot stove top and stir (and stir and stir)? That's why we're all about this easy baked chicken and mushroom risotto. It is cooked in the oven and requires minimal stirring, making it the ideal weeknight meal. And yes, it's still just as creamy as the original.
1½ cups arborio rice
1 sweet onion, minced
1 pint mushrooms, quartered
1 garlic clove, minced
4 cups chicken broth
1 cup hot water
¾ cup grated Parmesan cheese
4 tablespoons butter
Salt and freshly ground black pepper
2½ cups cooked chicken, cut into chunks (we used a rotisserie chicken from the store)
¼ cup chopped fresh parsley
1. Preheat the oven to 350°F. Have a large oven-safe skillet or Dutch oven ready (at least 12 inches wide).
2. In the pan, stir the rice with the onion, 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; if the rice has absorbed more than half the liquid, cover the pan.
3. When the rice is tender, remove the pan from the oven. Stir in the hot water, Parmesan and butter. Stir vigorously to combine.
4. Season with salt and pepper, and stir in the chicken. Garnish with fresh parsley and then serve immediately.