Just about everyone I have met loves chicken risotto and why wouldn’t they. You can make it into a soup, in your instant pot or as a casserole. In this recipe, I decided to make a delicious baked chicken, tender asparagus spears and my parmesan risotto recipe the family loves.

Baked Chicken Risotto Recipe

Ingredients:

1lb of chicken with Bone
1 Head of Asparagus
2 Cups of Rice
1/2 Salted Butter
2 cups of Chicken Broth
1/2 Cup of Parmesan
1/4 Green Onions
1/4 Onions
1/4 of Barbecue Sauce
1/4 Ranch dressing
1 tsp of Salt
1 tsp of black pepper
1 Tbsp of Garlic

Directions:

First cut any fat away from the chicken, the chicken can be on the bone or without. I wash my chicken in vinegar first, then I season it and put in a Tupperware while I am cooking the rest of my ingredients. I season the chicken with salt and pepper and garlic.
Then I cook the risotto, I pour in 2 cups of rice into my pot, along with 2 cups of water, and 2 cups of water. You would cook the rice like you would normally cook rice. Instead of letting the rice get hard, you mix the rice once it is soft, you would then mix in your butter and green onion, onions and, Parmesan cheese.
I proceed to put the oven on 350 degrees, put the chicken on a baking sheet and put the chicken in the oven.
Next, I put my asparagus on a baking sheet as well season with salt and black pepper. I then put the asparagus in the oven as well.
After about 10-15 min I check on the asparagus by this time I should be a bit soft, so I put the oven on broil for about another 10 min, and take the asparagus out. Take the broil off and leave the oven on 350 degrees.
You will cook the chicken for about 50 minutes, after that check to make sure it is fully cooked through and there you go.
For the sauce
Mix the ranch and BBQ sauce together you can use for the asparagus or for the chicken.

Enjoy!

Here is a printable version of this Baked Chicken Risotto recipe for your convenience:

Baked Chicken with Parmesan Risotto, and Baked Asparagus

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

1lb of chicken with Bone
1 Head of Asparagus
2 Cups of Rice
1/2 Salted Butter
2 cups of Chicken Broth
1/2 Cup of Parmesan
1/4 Green Onions
1/4 Onions
1/4 of Barbecue Sauce
1/4 Ranch dressing
1 tsp of Salt
1 tsp of black pepper
1 Tbsp of Garlic

Instructions

First cut any fat away from the chicken, the chicken can be on the bone or without. I wash my chicken in vinegar first, then I season it and put in a Tupperware while I am cooking the rest of my ingredients. I season the chicken with salt and pepper and garlic.
Then I cook the risotto, I pour in 2 cups of rice into my pot, along with 2 cups of water, and 2 cups of water. You would cook the rice like you would normally cook rice. Instead of letting the rice get hard, you mix the rice once it is soft, you would then mix in your butter and green onion, onions and, Parmesan cheese.
I proceed to put the oven on 350 degrees, put the chicken on a baking sheet and put the chicken in the oven.
Next, I put my asparagus on a baking sheet as well season with salt and black pepper. I then put the asparagus in the oven as well.
After about 10-15 min I check on the asparagus by this time I should be a bit soft, so I put the oven on broil for about another 10 min, and take the asparagus out. Take the broil off and leave the oven on 350 degrees.
You will cook the chicken for about 50 minutes, after that check to make sure it is fully cooked through and there you go.
For the sauce
Mix the ranch and BBQ sauce together you can use for the asparagus or for the chicken.

https://multiculturalmaven.com/2016/12/05/baked-chicken-with-parmesan-risotto-and-baked-asparagus/