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.
Prep Time::15 mins
Cook Time::40 mins
Total Time::55 mins
Servings::4
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
Directions
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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Remove from heat and stir in balsamic vinegar; set aside.
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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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Pour in wine while stirring. Reduce heat to medium-low.
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Pour in 1 cup hot broth; cook and stir until broth is absorbed.
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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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Stir in reserved onion mixture until heated through. Remove from heat.
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Stir in chicken and butter; season with salt and pepper. Garnish each serving with thyme.
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