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Roasted Chicken with Creamy Risotto and Onions

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner Italian
Roasted Chicken with Creamy Risotto and Onions
Ingredients
  • 4 tablespoons olive oil, divided
  • 1 onion, chopped
  • 1/4 cup balsamic vinegar
  • 1 1/2 cups uncooked Arborio rice
  • 1/4 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
Instructions
1
Heat 2 tablespoons of olive oil in a medium-sized saucepan over a moderate temperature. Sear the onion until it reaches a deep golden color, taking around 15 to 20 minutes.
2
Take the saucepan off the heat source and add balsamic vinegar; set it aside for now.
3
In a larger skillet, reheat the remaining 2 tablespoons of olive oil over a moderate temperature. Cook and stir the rice in hot oil for about 2 minutes.
4
Pour some wine into the skillet while stirring it constantly. Lower the heat to a lower temperature.
5
Gradually pour in 1 cup of hot broth while stirring continuously. Continue cooking and stirring until the broth is fully absorbed by the rice, which should take around 20 minutes.
6
While constantly stirring, keep adding the remaining broth, one cup at a time, until all of it is absorbed and the rice feels tender yet still has some bite.
7
Stir in the reserved onion mixture until it's heated through. Remove from heat.
8
Add cooked chicken and butter to the skillet, season with salt and pepper to taste. Garnish each serving with a sprig of thyme