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Roasted Chicken with Risotto and Caramelized Onions
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Creamy Arborio rice cooked with white wine and broth, mixed with tender roasted chicken and caramelized onions in this delicious chicken risotto.
Ingredients:
  • 4 tablespoons olive oil, divided
  • 1 onion, chopped
  • 0.25 cup balsamic vinegar
  • 1.5 cups uncooked Arborio rice
  • 0.25 cup dry white wine
  • 7 cups hot chicken broth
  • 2 cups chopped cooked chicken breast
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh thyme for garnish
Instructions:
  • In a medium saucepan over medium heat, heat 2 tablespoons of olive oil until shimmering. Sauté onion until deeply golden brown, about 15 to 20 minutes.
  • Take the mixture off the heat and gently swirl in the flavorful balsamic vinegar; then, set it aside.
  • In a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add rice and cook, stirring, for 2 minutes in the hot oil.
  • While gently stirring, pour in the wine, then lower the heat to medium-low.
  • Add 1 cup of steaming hot broth and stir continuously until fully absorbed.
  • Continuously stir while gradually pouring in the rest of the broth, 1 cup at a time, until the rice has absorbed all the liquid and is tender yet slightly firm, approximately 20 minutes.
  • Incorporate the flavorful onion mixture until warm. Take off the heat.
  • Mix in the chicken and butter until well combined, then season with a touch of salt and pepper. Before serving, sprinkle each dish with a fragrant touch of fresh thyme.

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