Roast Chicken on Risotto

December 12, 2022

Can you name all the reasons why risotto is so special to us? Smoothness and creaminess. A silky texture. The rich taste comes from using a lot of chicken broth and cream and stirring constantly. Try this Roast Chicken on Risotto now!

All of these can be made in a normal home kitchen. They’re not impossible, and neither is the prospect of not spending an interminable amount of time standing at the stove stirring. We can’t afford to waste half an hour every few hours stirring rice, am I right? But how can one do this task?

Sticky rice is the correct answer.

Nowadays, you can find sticky rice at many major supermarkets and in any Asian market. If you can’t find it in any Asian markets near you, you can also buy it on Amazon, albeit at a considerably higher price. Instead of “sushi rice,” look for “sweet rice,” “sticky rice,” or “glutinous rice.”

Since it’s high in starch, adding more liquid makes it creamy, much like risotto in texture, but much easier to prepare. Sticky rice may easily be transformed into a Western dish by simply being cooked and combined with white wine, chicken broth, and other ingredients like parmesan cheese and mushrooms. And I mean it positively.

This dish is a spin on the traditional Asian dish of Roast Chicken with Sticky Rice but with a decidedly Western twist. It’s freaking EPIC when baked in a skillet with roasted lemon thyme chicken on top.

This is the recipe for success!


  • 4 chicken leg quarters (trimmed of all fat)
  • 2 chopped scallions
  • 1 lemon (zested)
  • 1 finely chopped onion
  • 1 pound of wild mushrooms
  • 6 cups of cooked sticky rice
  • 4 cups of chicken stock
  • ½ cup of parmesan cheese
  • ½ cup of dry white wine
  • 1/4 cup of chopped fresh parsley
  • 1 tablespoon of fresh thyme leaves
  • Olive Oil
  • salt and pepper


  1. In order to prepare your chicken leg quarters, take a paper towel and wipe them down. Throw them all into a big basin. Liberally sprinkle with salt and pepper and stir in the lemon zest and thyme. Season the chicken all over and set it aside.
  2. Put in a preheated 375 degree oven. Put a few teaspoons of olive oil in a big skillet and heat it over medium heat. Throw in the onion and sauté until its sugars begin to turn brown. Put in some mushrooms, and cook them down until they’re caramelized.
  3. Add some salt and pepper for flavor. Add wine to the pan to act as a deglazer, and continue cooking for a few more minutes.
  4. Lower the temperature immediately. Mix in the rice, scallions, chicken stock, and parmesan cheese, then return all the mushrooms to the pan.
  5. Toss the mushrooms and rice with the seasonings and place in a baking dish. Lastly, place the chicken on top and drizzle with olive oil.
  6. Cook for fifty to sixty minutes until the rice is a boiling golden brown and the chicken is cooked through completely. If the chicken is still pale on top after broiling, give it another minute or two. Serve the Roast Chicken on Risotto with a garnish of chopped fresh parsley.
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