Roasted Chicken And Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This roasted chicken recipe gets kicked up a notch with carmelized onions, balsamic vinegar and some wonderful risotto. The recipe assumes you already have the chicken cooked up and ready. Enjoy! Ingredients:
2 cups chopped cooked chicken breast |
4 tablespoons divided olive oil |
7 cups chicken broth |
2 tablespoons chopped thyme |
1/4 cup balsamic vinegar |
1 1/2 cups uncooked arborio rice |
2 tablespoons butter |
1 chopped onion |
1/4 cup dry white wine |
salt and pepper (amount depends on your taste) |
Directions:
1. Heat up 2 tbspns of oil in a medium-sized saucepan on medium heat. Now stir in the onions and saute this for approximately 15 to 20 minutes (the onions should turn dark golden brown when finished). Remove from heat and stir in balsamic vinegar and set this all aside for later.
2. Heat up the remaining oil in a different large-sized skillet on medium heat. Then stir in your rice and mix it all up thoroughly. Let this heat for about 2 minutes and then pour in your wine. Now reduce the heat to medium-low and begin pouring in the broth. Do this 1 cup at a time. As each cup is absorbed add more broth. Continue doing this until all of the broth is absorbed and the rice becomes al dente (takes about 20 minutes).
3. Stir in your onion mixture and allow it to heat all the way through. Now remove it from the heat and slowly stir in the chicken and butter. Finally, season with salt and pepper (amount depends on your tastes). Enjoy it!
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