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.
Ingredients
- 4 tablespoons olive oil , divided
- 1 onion , chopped
- 0.25 cups balsamic vinegar
- 1.5 cups uncooked Arborio rice
- 0.25 cups 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
Instructions
-
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.
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2
Remove from heat and stir in balsamic vinegar; set aside.
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3
Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir rice in hot oil for 2 minutes.
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4
Pour in wine while stirring. Reduce heat to medium-low.
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5
Pour in 1 cup hot broth; cook and stir until broth is absorbed.
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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.
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7
Stir in reserved onion mixture until heated through. Remove from heat.
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8
Stir in chicken and butter; season with salt and pepper. Garnish each serving with thyme.
Nutrition Facts
Per serving
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