Risotto and Roasted Chicken

Suggested Cookware

Pour In Seasoning, Add Chicken and Just Shake

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Risotto and Roasted Chicken Recipe

This traditional Italian dish combines creamy, cheesy risotto with succulent roasted chicken for a filling and satisfying meal fit for any occasion.

Ingredients

• 6 cups broth (chicken)
• 1/2 cup white wine
• 2 cup arborio rice
• 2 cloves garlic, minced
• 1 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 onion, chopped
• 1/2 cup butter
• 1 chicken, whole
• To taste, season with salt and black pepper

Time Needed

• Prep Time: 15 minutes
• Cook Time: 1 hour, 20 minutes
• Total Time: 1 hour, 35 minutes

Instructions

• Preheat the oven to 400 degrees Fahrenheit.
• Rinse and pat dry the chicken.
• Season with salt and pepper to taste.
• In a roasting pan over medium heat, melt 1/4 cup of the butter.
• Sauté the onion and garlic for 3 minutes, or until soft.
• Cook for 1 hour, or until the chicken is cooked through and golden brown.
• Melt the remaining 1/4 cup butter in a large pot over medium heat.
• Stir in the rice to coat it with the butter.
• Stir in the white wine until it has evaporated.
• 1 cup at a time, add the chicken broth, stirring constantly and waiting for each cup to be absorbed before adding the next.
• Cook for 20 minutes, or until the rice is tender but still firm to the bite and the risotto is creamy.
• Combine the Parmesan cheese and parsley in a mixing bowl.
• Season to taste with salt and pepper.
• Serve the risotto with the roasted chicken.

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