Oven Baked Risotto with Tomatoes, Chicken and Spinach

Work in Progress Wednesday





I am working on four projects this week.  Project # 1 is my Baby Boy Quilt 2 partially quilted.  I need to finish it and sent it off to Seattle to meet its' new owner.

Project # 2 is the Take 5 quilt top that we made last week for me.  It needs borders added, sandwiched and quilted.













Project #3 is the "scrappy" Baby Boy Quilt #3 that I put together at the lake last weekend.  It  doesn't have anywhere to go yet so I may wait to finish it until after I decide how to quilt my Desden Plate blocks.






 I made these last year by Jeff's bedside so they are very precious to me and I want the quilt to reflect that.  I have an idea in my head.  I bought some sashing fabric so I am going to play around with it this weekend.

I am linking up with Work in Progress Wednesday at Freshly Pieced today so hop over and see all the beautiful projects that are happening there. 

 On to a cooking....I  have had a recipe request so here is my:

Oven Baked Risotto with Tomatoes, Chicken and Spinach

Ingredients:

2 Tablespoons Butter
2 1/2 cups Chicken stock
1 cup Arborio Rice
1/2 teaspoon salt
1/4 teaspoon white pepper
1 lb chicken breast
3 tablespoons balsamic vinegar 
2 tablespoons olive oil
4 cups baby spinach leaves, washed and dried
1 cup grape or cherry tomatoes cut in half
1/4 cup grated Parmesan Cheese   

Method:

Preheat Oven to 400 degrees.  
Put the butter in a 9 x 13 baking dish or a 2 quart baker.  
Bake the Butter until it melts.

Add the Aborio Rice to the butter in the casserole dish.

Pour the Chicken stock over the rice and add salt and pepper.  Cover tightly with lid or foil.
Bake for 30 minutes.

While the rice is cooking prepare the chicken.


 I mix the olive oil and balsamic vinegar together and pour over chicken.  I let this marinate for 10 minutes then I put the chicken on the grill.  You can use whatever chicken that you like---a rotesserie chicken (picked off of course) works fine, chicken left over from last night's dinner, poached chicken, roasted chicken....any kind you have available to you that you like will work!!  Trust me!




 Next get your tomatoes, spinach and cheese ready to use!

Slice the tomatoes in half.

After 30 minutes remove the rice from the oven.  Lift the lid, be careful with the steam rising, and place the washed and dried spinach in top of the rice.  Cover back with the lid and cook 5 -8 minutes until the spinach has wilted and cooked down a bit.  I don't like mine completely cooked...if you do then cook it longer.




  Next remove lid and add tomatoes and Parmesan Cheese on top of the cooked rice and spinach.

Sir with a fork to incorporate ingredients.
It will look like this.  Yum!!

Take your chicken and cut in to bite size pieces or slices and place on top of the rice dish for a beautiful presentation.

  Now you are ready to eat!!  Enjoy!!

Bon Appetite!!

Oven Baked Risotto with Tomatoes, Chicken and Spinach

Ingredients:

2 Tablespoons Butter
2 1/2 cups Chicken stock
1 cup Arborio Rice
1/2 teaspoon salt
1/4 teaspoon white pepper
1 lb chicken breast
3 tablespoons balsamic vinegar 
2 tablespoons olive oil
4 cups baby spinach leaves, washed and dried
1 cup grape or cherry tomatoes cut in half
1/4 cup grated Parmesan Cheese   

Method:

Preheat Oven to 400 degrees.  
Put the butter in a 9 x 13 baking dish or a 2 quart baker.  
Bake the Butter until it melts
.
Add the Aborio Rice to the butter in the casserole dish.

Pour the Chicken stock over the rice and add salt and pepper.  Cover tightly with lid or foil.
Bake for 30 minutes.

 While the rice is cooking prepare the chicken. 
 I mix the olive oil and balsamic vinegar together and pour over chicken.  I let this marinate for 10 minutes then I put the chicken on the grill.  You can use whatever chicken that you like---a rotesserie chicken (picked off of course) works fine, chicken left over from last night's dinner, poached chicken, roasted chicken....any kind you have available to you that you like will work!!  Trust me!


 Next get your tomatoes, spinach and cheese ready to use!   Slice the tomatoes in half.

 After 30 minutes remove the rice from the oven.  Lift the lid, be careful with the steam rising, and place the washed and dried spinach in top of the rice.  Cover back with the lid and cook 5 -8 minutes until the spinach has wilted and cooked down a bit.  I don't like mine completely cooked...if you do then cook it longer.


 Next remove lid and add tomatoes and Parmesan Cheese on top of the cooked rice and spinach.


 Sir with a fork to incorporate ingredients.

 Take your chicken and cut in to bite size pieces or slices and place on top of the rice dish for a beautiful presentation.

  You are now READY to eat!!

 Bon Appetite!!

Happy Trails,

Mtn Mama