Baked risotto

 
                               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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