At the Holiday Bistro...

This week my sister came in to town for a short visit and we prepared a delicious meal. She brought fresh baked bread from the Seattle market and a beautiful spring bouquet of flowers for our centerpiece. Unfortunately there were no leftovers for us to enjoy the next day.



Oven Chicken Risotto

• 2 tablespoons butter
• 2 1/2 cups chicken broth
• 1 cup uncooked Arborio rice (short-grain)
• 1/2 small onion, diced
• 1/2 teaspoon salt
• 2 cups chopped deli-roasted chicken
• 1 (8-oz.) package fresh mozzarella cheese, cut into 1/2-inch cubes
• 1 cup cherry or grape tomatoes, halved
•  1/4 cup shredded fresh basil

Preheat oven to 400°. Place butter in a 13- x 9-inch baking dish; bake 5 minutes or until melted. Stir in broth and next 3 ingredients.



Bake, covered, at 400° for 35 minutes. Remove from oven. Fluff rice with a fork. Stir in chicken, mozzarella, and tomatoes; sprinkle with shredded basil. Serve immediately

courtesy: Southern Living