a plate of baked chicken risotto on a blue napkin

Baked Chicken Risotto


  • 3 tablespoons Butter
  • 1 cup minced sweet onion
  • 2 cloves garlic, pressed
  • 1 cup Arborio rice (short-grain)
  • 4 cups dry white wine
  • 1/4 cup chicken broth
  • 14 ounces can artichokes, drained
  • 3 cups chopped roasted chicken
  • 2 medium zucchini, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon lemon zest
  • (to taste) salt & pepper


  1. Preheat oven to 425° F.

  2. Melt butter in a Dutch oven over medium-high heat. Add onion and garlic, and sauté 5 for about minutes. Add rice, and cook 2 minutes, until golden. Add wine, and cook a few minutes until wine is absorbed. Add chicken broth.

  3. Bring to a boil, cover, and transfer to oven. Bake 20 minutes.

  4. Chop artichokes, if not pre-chopped. Remove rice from oven, and stir in artichokes, cooked chicken, and zucchini. Cover and bake 10 minutes. Remove from oven, and let stand 5 minutes. Stir in cheese, parsley, and lemon zest. Season with salt & pepper to taste.