This is the second time we have made this and it is so delicious and easy…takes time to cook but super easy to put together…only change was that I use Dried Tomato & Garlic Pesto Mix instead of Simply Salsa so ours is not Spicy at all…makes a ton and looking forward to the leftovers!
3½ cups reduced sodium chicken broth, warmed
1½ cups Arborio rice or medium-grain white rice
1½ pounds boneless skinless chicken thighs, cubed, seasoned with salt and pepper
1-2 tablespoons Simply Salsa Mix **
1 cup half & half or 2% milk
½ cup grated Parmesan cheese
1 packet Artichoke & Spinach Warm Dip Mix **
**order at http://www.SimplyKimberS.com
Preheat oven to 350°F. In a greased 13×9-inch baking dish, combine first 4 ingredients.
Bake, covered, 55-60 minutes or until liquid is absorbed. Meanwhile, in small bowl, whisk together half & half, cheese and Artichoke & Spinach Warm Dip Mix.
Remove risotto from oven. Stir in artichoke spinach sauce; stir until cream. Salt and pepper as desired.
Makes 6 servings.
Serve with a green salad.
Make ahead & freeze: Combine step 1 ingredients except broth in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.