Roasted Chicken with Risotto and Caramelized Onions

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. 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.

2. 2

   Remove from heat and stir in balsamic vinegar; set aside.

3. 3

   Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir rice in hot oil for 2 minutes.

4. 4

   Pour in wine while stirring. Reduce heat to medium-low.

5. 5

   Pour in 1 cup hot broth; cook and stir until broth is absorbed.

6. 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.

7. 7

   Stir in reserved onion mixture until heated through. Remove from heat.

8. 8

   Stir in chicken and butter; season with salt and pepper. Garnish each serving with thyme.