Baked Risotto

* Exported from MasterCook *

Baked Risotto

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casserols

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 frying chicken -- (3 1/2 to 4 lb.)
salt and pepper to taste
1/4 C. margarine or butter
1 C. Uncle Ben's converted rice
3/4 C. imported Romano cheese
3 Tsp. chicken bouillon

Cut chicken into serving pieces and place in a large pot
with enough water to just cover chicken. Bring to a boil and
add 1/2 teaspoon salt and pepper to taste. Lower to a simmer
with lid partially on and simmer about 1 to 1 1/2 hours or
until chicken is tender. Remove chicken from broth and place
on a cookie sheet. Baste with melted butter or margarine and
sprinkle with desired spices (garlic, salt, parsley and paprika).
Place chicken in oven at 300 degrees while rice is cooking.
Place 2 1/2 cups of the chicken broth in a 2 to 3 quart casserole.
Add chicken bouillon and heat to almost boiling. Add
rice and cook on low heat for 20 minutes. Add Romano cheese
and more chicken broth to desired consistency.


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