Chicken and Veggie Risotto Bake

Name: Chicken and Veggie Risotto Bake
Yield: 8
Ingredients: 1/4 cup butter or margarine; 2 medium onions, chopped (1 cup); 1 tablespoon finely chopped garlic; 1 1/2 cups uncooked short-grain Arborio rice; 1 medium sweet potato, peeled, cut into 1/2-inch pieces (2 cups); 2 medium parsnips, peeled, cut into 1/2-inch pieces (1 cup); 3 medium carrots, cut into 1/2-inch slices (1 cup); 4 1/2 cups Progresso® chicken broth (from two 32-oz cartons); 2 teaspoons chopped fresh thyme leaves; 1 1/2 teaspoons chopped fresh rosemary leaves; 3 cups shredded cooked chicken; 3/4 cup shredded Parmesan cheese (3 oz); 1/4 cup whipping cream; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper

Chicken and Veggie Risotto Bake was pinched from <a href="http://www.bettycrocker.com/recipes/chicken-and-veggie-risotto-bake/97681787-66da-4d60-8614-789e66b27c6c" target="_blank">www.bettycrocker.com.</a>

"Creamy rice pairs well with chicken and veggies in this delicious baked risotto – a tasty Italian side dish...."

INGREDIENTS

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1/4 cup butter or margarine

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2 medium onions, chopped (1 cup)

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1 tablespoon finely chopped garlic

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1 1/2 cups uncooked short-grain Arborio rice

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1 medium sweet potato, peeled, cut into 1/2-inch pieces (2 cups)

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2 medium parsnips, peeled, cut into 1/2-inch pieces (1 cup)

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3 medium carrots, cut into 1/2-inch slices (1 cup)

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4 1/2 cups Progresso® chicken broth (from two 32-oz cartons)

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2 teaspoons chopped fresh thyme leaves

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1 1/2 teaspoons chopped fresh rosemary leaves

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3 cups shredded cooked chicken

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3/4 cup shredded Parmesan cheese (3 oz)

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1/4 cup whipping cream

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1/2 teaspoon salt

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1/4 teaspoon freshly ground pepper

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