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Roasted Chicken with Risotto and Caramelized Onions

Roasted Chicken with Risotto and Caramelized Onions

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Michele O'Sullivan

Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 774 kcal
  • 39%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 77.3g
  • 25%
  • Protein:
  • 44.8 g
  • 90%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 2840 mg
  • 114%

Based on a 2,000 calorie diet

Directions

  1. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
  2. Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
  3. Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.
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Reviews

RogueOnion8
271
1/11/2006

An overall tasty dish. The recipe calls for rotisserie chicken which I believe is VERY unnecessary given what is done to the chicken later. I cooked 2 chicken breasts on my George Foreman, (yes the Lean Mean Fat-Reducing Grilling Machine) and the dish turned out wonderful. I also made a few more changes: used 2 onions instead of 1, added garlic and 1/2 lb. of sliced mushrooms to the onions as they sauteed. These changes were based upon previous reviews. The cooking time may need to be adjusted as well. I found that the broth was not absorbed in the 20 minutes it suggested so I had to cook it for about 30 minutes. I plan on making this many, many times.

VORCHA
213
4/5/2006

Very good but the writer forgot a very important step, you need to have the wine and the broth at a simmer when you add it to the rice, otherwise you get sticky rice instead of creamy, smooth rice. I added 1 cup sliced cremini mushrooms and increased the chicken to 3 cups.

HOTLAW22
67
2/7/2003

This recipe is wonderful if you have the time to make the risotto. I used 5 1/2 cups of broth rather than the 7 called for and it turned out well. In addition, I added porcini mushrooms and a can of artichoke hearts, drained and chopped, which made for great consistency. Excellent!!!!