Oven Chicken Risotto

Oven Chicken Risotto

2 tbsp butter

2 2/3 c. chicken broth

1 c. uncooked arborio rice (short grained)

1/2 small onion, diced

1/2 tsp salt

2 c. chopped deli roasted-rotissere chicken

1 ( 8oz) pkg, fresh mozzarella cheese, cut into 1/2- inch cubes or 6 oz shredded mozzarella

1 c. cherry or grape tomatoes, halved

1/4 c. shredded fresh basil

Preheat oven to 400 degrees. Place butter in a 13x9 inch baking dish; bake 5 minutes or until butter is melted. Stir in broth and next 3 ingredients. Bake uncovered at 400 degrees for 30 minutes. Remove from oven. Fluff rice with fork. Stir in chicken, mozzarella, and tomatoes; sprinkle with shredded basil. Serve immediately. This recipe is from southern living cookbook, the thing I added was the shredded mozzarella since I forgot to get the fresh kind. Worked out just fine. This is a great recipe if you have a left over rotissere chicken. You can also add chopped sweet red pepper and mushrooms.