Roasted Chicken Risotto and Caramelized Onions
A tempting Italian recipe that combines the great Italian roasted chicken spiced with caramelized onions. This recipe yields 3- 4 servings.
Roasted Chicken with Risotto and Carmelized Onions
Ingredients
- 1 1/2 cups uncooked Arborio rice
- 2 cups chopped cooked chicken breast
- 2 tablespoons chopped fresh thyme
- 7 cups hot chicken broth
- 4 tablespoons olive oil, divided
- 1/4 cup dry white wine
- 2 tablespoons butter
- 1/4 cup balsamic vinegar
- 1 onion, chopped
- salt and pepper to taste
Directions
- 1. First, heat 2 tablespoons of the oil in a medium saucepan over medium heat.
- 2. Next, stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
- 3. Meanwhile, heat the remaining oil in a separate large skillet over medium heat. And then, stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. After that, add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
- 4. Next, stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken.
- 5. Lastly, season with salt and pepper to taste, and garnish each serving with fresh thyme.
ENJOY!
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