Roasted Chicken with Risotto and Caramelized Onions

This chicken risotto recipe features creamy Arborio rice cooked in white wine and broth, mixed with tender, roasted chicken and caramelized onions.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 774 Calories

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• salt and pepper to taste
• 4 tablespoons olive oil, divided
• 2 cups chopped cooked chicken breast
• 7 cups hot chicken broth
• 0.25 cup balsamic vinegar
• 0.25 cup dry white wine
• 1.5 cups uncooked Arborio rice
• 2 tablespoons chopped fresh thyme for garnish

Recipe Instructions

Step 1

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Sauté onion in hot oil until dark golden brown, 15 to 20 minutes. Remove from heat and stir in balsamic vinegar; set aside.

Step 2

Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir rice in hot oil for 2 minutes. Pour in wine and reduce heat to medium-low. Pour in 1 cup hot broth; cook and stir until broth is absorbed. Continue adding remaining broth, 1 cup at a time, until all broth is absorbed and rice is tender yet firm to the bite, about 20 minutes.

Step 3

Stir in reserved onion mixture until heated through. Remove from heat. Stir in chicken and butter; season with salt and pepper. Garnish each serving with thyme.