Ingredients and Weight:
- 1 (4-pound) whole chicken
- 1/2 cup olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 large onion, sliced
- 2 cups arborio rice
- 3 cups chicken broth
- 1 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Preparation Time:
15 minutes
Cooking Time:
60 minutes for the chicken, 30 minutes for the risotto
Difficulty Level:
3 (moderate)
Preparation Method Steps:
For the chicken:
1. Preheat oven to 400°F (200°C).
2. Rub the chicken all over with olive oil, salt, and pepper.
3. Place the chicken in a roasting pan and roast for 60 minutes, or until the internal temperature reaches 165°F (74°C).
For the risotto:
1. In a large skillet, sauté the onion in olive oil until caramelized.
2. Add the rice and toast for 2 minutes.
3. Add the white wine and cook until reduced by half.
4. Gradually add the chicken broth, a ladleful at a time, stirring constantly.
5. Cook for 20-25 minutes, or until the rice is tender and creamy.
6. Stir in the Parmesan cheese and parsley.
To serve:
1. Carve the chicken and arrange on a platter.
2. Spoon the risotto alongside and top with the caramelized onions.
Nutritional Information
(per serving)
- Calories: 650
- Protein: 48g
- Fat: 26g
- Carbohydrates: 70g
Dish Characteristics:
- Savory and flavorful roasted chicken
- Creamy and rich arborio rice
- Sweet and tangy caramelized onions
- Balanced combination of textures and flavors
User Comments:
- "This dish was absolutely delicious! The chicken was perfectly roasted and the risotto was creamy and flavorful."
- "The caramelized onions added the perfect sweetness to the dish."
- "This is a dish that will impress any guest. It's easy to make and looks elegant."
- "I highly recommend trying this recipe. You won't be disappointed."
- "I made this for a special occasion and it was a hit with everyone."
Special Precautions and Tips:
- Be sure to use a food thermometer to ensure that the chicken is cooked to the correct temperature.
- Stir the risotto constantly to prevent it from sticking.
- If the risotto becomes too thick, add more chicken broth.
- If the risotto becomes too thin, cook it for a few more minutes.
- Serve the dish immediately after cooking.
