How To Make Roasted Chicken with Risotto and Caramelized Onions
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 4 chicken quarters
- 1 cup Arborio rice
- 1 large onion, thinly sliced
- 2 cloves of garlic, minced
- 4 cups of chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C).
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Season the chicken quarters with salt and pepper. Place them in a roasting pan and roast for 45 minutes to 1 hour, until the chicken is cooked through and the skin is crispy.
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While the chicken is roasting, prepare the risotto. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until they are caramelized and golden brown.
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Add the Arborio rice to the pan and stir well to coat it with the oil and onions. Cook for 1-2 minutes until the rice is slightly toasted.
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Slowly pour in the chicken broth, 1/2 cup at a time, stirring continuously until the liquid is absorbed before adding more.
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Continue cooking and stirring the risotto until the rice is creamy and al dente, about 20-25 minutes. Remove from heat and stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste.
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Serve the roasted chicken with a generous scoop of risotto and top with caramelized onions. Enjoy!
Nutrition
- Calories : 520kcal
- Total Fat : 24g
- Saturated Fat : 9g
- Cholesterol : 135mg
- Sodium : 830mg
- Total Carbohydrates : 34g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 41g
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