Prep: 15 min | Cook: 30 mins | Total: 45 mins | Serving: 4 | Yield: 4 servings
I got to tell you, this risotto is the bomb! A freaking delicious meal in a bowl. The caramelized onions, balsamic vinegar, and creamy risotto gives your leftover moist roasted chicken a royal treatment. Sprinkle with a bit of grated Parmesan or Pecorino Romano before serving and you got yourself the most filling meal.
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 tablespoons butter
2 cups chopped cooked chicken breast
salt and pepper to taste
2 tablespoons chopped fresh thyme
HOW TO MAKE ROASTED CHICKEN WITH RISOTTO AND CARAMELIZED ONIONS
Step 1: Heat 2 tablespoons of oil in a medium saucepan over medium heat. Sautee the onions for 15 to 20 minutes until they turn dark golden brown. Then, remove the saucepan from the heat and add in the balsamic vinegar. Stir and set aside.
Step 2: In another large skillet, heat the rest of the oil over medium heat. Add in the rice and stir. Boil for about 2 minutes before pouring in the wine. Adjust the heat to medium-low and begin adding in the broth about a cup at a time. Pour more broth as each cup of broth is absorbed. Do this for 20 minutes until the broth is absorbed and the rice is al dente.
Step 3: Add in the reserved onion mixture and stir well. Let the onion mixture heat through.
Step 4: Remove the skillet from the heat, then, stir in the butter and chicken.
Step 5: Season with salt and pepper to taste. Garnish with fresh thyme before serving. Enjoy!
NOTE:
For this recipe, you can use leftover roasted or poached chicken breasts. In a large saucepan, add 2 to 3 bone-in breasts halves to poach the chicken breasts. Pour in enough lightly salted water to cover the chicken. Bring to a boil over high heat. Then, adjust the 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
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 tablespoons butter
- 2 cups chopped cooked chicken breast
- salt and pepper to taste
- 2 tablespoons chopped fresh thyme
Instructions
Step 1: Heat 2 tablespoons of oil in a medium saucepan over medium heat. Sautee the onions for 15 to 20 minutes until they turn dark golden brown. Then, remove the saucepan from the heat and add in the balsamic vinegar. Stir and set aside.
Step 2: In another large skillet, heat the rest of the oil over medium heat. Add in the rice and stir. Boil for about 2 minutes before pouring in the wine. Adjust the heat to medium-low and begin adding in the broth about a cup at a time. Pour more broth as each cup of broth is absorbed. Do this for 20 minutes until the broth is absorbed and the rice is al dente.
Step 3: Add in the reserved onion mixture and stir well. Let the onion mixture heat through.
Step 4: Remove the skillet from the heat, then, stir in the butter and chicken.
Step 5: Season with salt and pepper to taste. Garnish with fresh thyme before serving. Enjoy!
NOTE:
For this recipe, you can use leftover roasted or poached chicken breasts. In a large saucepan, add 2 to 3 bone-in breasts halves to poach the chicken breasts. Pour in enough lightly salted water to cover the chicken. Bring to a boil over high heat. Then, adjust the heat to low and simmer for 30 minutes.
