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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 tablespoons butter |
1 cup minced sweet onion |
2 garlic cloves, pressed |
1 cup arborio rice (short-grain) |
1/4 cup dry white wine |
4 cups chicken broth |
1 (14-oz.) can quartered artichoke hearts, drained |
3 cups chopped cooked chicken |
2 medium zucchini, coarsely chopped (about 2 cups) |
1/2 teaspoon freshly ground pepper |
1/2 cup grated parmesan cheese |
1/4 cup chopped fresh parsley |
1 teaspoon lemon zest |
Directions:
1. Preheat oven to 425°. Melt butter in a Dutch oven over medium-high heat; add onion and garlic, and sauté 5 minutes. Add rice, and cook 2 minutes or until golden brown. Add wine, and cook 2 to 3 minutes or until wine is absorbed. Add chicken broth. Bring to a boil, cover, and transfer to oven. Bake 20 minutes.
2. Remove rice from oven, and stir in artichokes and next 3 ingredients. Cover and bake 10 minutes. Remove from oven, and let stand 5 minutes. Stir in cheese and remaining ingredients. Serve immediately.
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