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
- olive oil: 4 Tbsp (divided)
- onion: 1 piece (chopped)
- balsamic vinegar: 0.25 cup
- ½ cups uncooked Arborio rice: 1 piece
- dry white wine: 0.25 cup
- hot chicken broth: 7 cups
- cooked chicken breast: 2 cups (chopped)
- butter: 2 Tbsp
- salt and pepper: (to taste)
- fresh thyme: 2 Tbsp (for garnish, chopped)
Metric Conversion
Stages of cooking
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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. Dotdash Meredith Food Studios
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Remove from heat and stir in balsamic vinegar; set aside. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Pour in wine while stirring. Reduce heat to medium-low. Dotdash Meredith Food Studios
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Pour in 1 cup hot broth; cook and stir until broth is absorbed. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Stir in reserved onion mixture until heated through. Remove from heat. Dotdash Meredith Food Studios
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Stir in chicken and butter; season with salt and pepper. Garnish each serving with thyme. DOTDASH MEREDITH FOOD STUDIOS
