Chicken and Veggie Risotto Bake Recipe - BettyCrocker.com

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