Roasted Chicken with Risotto and Caramelized Onions

by Sheryl

Prep: 15 min | Cook: 30 mins | Total: 45 mins | Serving: 4 | Yield: 4 servings

This Risotto and Caramelized Onions Roasted Chicken is a tasty, simple-to-cook meal that you can share with the whole family. Moist roasted chicken with caramelized onions, balsamic vinegar, and creamy risotto enjoys royal treatment. You can choose to roast your chicken or from a grocery store to buy a rotisserie chicken. A little grated cheese like Parmesan or Pecorino Romano is also a good touch before serving.

Ingredients:

4 tbsp 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 tbsp butter
2 cups chopped cooked chicken breast
salt and pepper to taste
2 tbsp chopped fresh thyme

Directions:

1. In a medium saucepan, heat the 2 tbsp of oil over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from the heat, stir in balsamic vinegar and set aside.

2. Heat the remaining oil in a separate large skillet over medium heat. Stir in rice and mix well. Let the heat for about 2 minutes, then pour in the wine. Reduce heat to medium-low and start pouring in the broth about a cup at a time. Add more broth as each cup is absorbed. Continue in this manner for 20 minutes until all the broth is absorbed and the rice is al dente.

3. Stir in reserved onion mixture and allow it to heat through. Remove from the heat and stir in the butter and chicken. Add and season with salt and pepper to taste, and garnish each serving with fresh thyme.

Note:

Use leftover roasted chicken breasts or poached chicken breasts. Put 2 to 3 bone-in breast halves in a large saucepan to poach chicken breasts and add some lightly salted water to cover. Bring to a boil over high heat, raising heat to low and simmer for 30 minutes.

Nutrition Facts:

Per Serving: 774 calories; 72.2 mg cholesterol; 2840.1 mg sodium; 44.8 g protein; 77.3 g carbohydrates.

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