This chicken risotto recipe features moist roasted meat, caramelized onions, balsamic vinegar, and creamy risotto. You can roast a chicken at home or purchase a cooked one from the grocery store. A garnish of grated cheese, such as Parmesan or Pecorino Romano, is a nice touch.
Prep Time:15 mins
Cook Time:40 mins
Servings:4
Ingredients
- 4 tablespoons olive oil, divided
- 1 onion, chopped
- ¼ cup balsamic vinegar
- 1 ½ cups uncooked Arborio rice
- ¼ cup dry white wine
- 7 cups hot chicken broth
- 2 cups chopped cooked chicken breast
- 2 tablespoons butter
- salt and pepper to taste
- 2 tablespoons chopped fresh thyme for garnish
Directions
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.
Step 2
Remove from heat and stir in balsamic vinegar; set aside.
Step 3
Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir rice in hot oil for 2 minutes.
Step 4
Pour in wine while stirring. Reduce heat to medium-low.
Step 5
Pour in 1 cup hot broth; cook and stir until broth is absorbed.
Step 6
While stirring constantly, 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 7
Stir in reserved onion mixture until heated through. Remove from heat.
Step 8
Stir in chicken and butter; season with salt and pepper. Garnish each serving with thyme.
Nutrition Facts (per serving)
| 774 | Calories |
| 29g | Fat |
| 77g | Carbs |
| 45g | Protein |