Roasted Chicken with Risotto and Caramelized Onions
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
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Instructions
- 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.
- 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 while stirring. Reduce heat to medium-low.
- Pour in 1 cup hot broth; cook and stir until broth is absorbed.
- 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.
- 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.
Source
Original recipe: View Original