Oven-Baked Chicken and Spinach Risotto

55 4 servings, 1-1/2 cups (375 mL) each
Recipe By
Reviews
Prep Time
25
min.
Total Time
55
min.
Servings

4 servings, 1-1/2 cups (375 mL) each

Looking for a fuss-free risotto recipe? Then try our recipe for Oven-Baked Chicken and Spinach Risotto. Baking in the oven means less time stirring!

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What You Need

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Make It

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  • Heat oven to 300ºF.
  • Place 2-L casserole dish in oven to warm. Melt butter in large skillet on medium heat. Add onions and garlic; cook 2 to 3 min. or until crisp-tender, stirring frequently. Add rice; cook and stir 2 min. Stir in wine; cook and stir 1 min. or until absorbed.
  • Add chicken and broth; stir. Bring just to boil. Spoon into warmed casserole dish; cover.
  • Bake 30 min. or until rice is tender and most of the liquid is absorbed. Add spinach; stir just until wilted. Add cheese; stir until melted.

Serving Suggestion

Serve with a crisp green salad tossed with your favourite Kraft Dressing.

Substitute

Substitute apple juice for the wine.

Servings

  • 4 servings, 1-1/2 cups (375 mL) each

Nutritional Information

Serving Size 4 servings, 1-1/2 cups (375 mL) each
AMOUNT PER SERVING
Calories 460
% Daily Value
Total fat 12g
Saturated fat 6g
Cholesterol 90mg
Sodium 680mg
Carbohydrate 44g
Dietary fibre 4g
Sugars 2g
Protein 38g
   
Vitamin A 80 %DV
Vitamin C 30 %DV
Calcium 20 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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