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Baked Chicken Risotto

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Ingredients

3 tablespoons butter

1 cup minced sweet onion

2 garlic cloves, pressed

1 cup Arborio rice (short-grain)

1/4 cup dry white wine

4 cups chicken broth

1 (14-oz.) can quartered artichoke hearts, drained

3 cups chopped cooked chicken

2 medium zucchini, coarsely chopped (about 2 cups)

1/2 teaspoon freshly ground pepper

1/2 cup grated parmesan cheese

1/4 cup chopped fresh parsley

1 teaspoon lemon zest

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