Roasted Chicken with Risotto and Caramelized Onions

(from castro15’s recipe box)

Categories: Meals


  • 4 tbsp olive oil
  • 2 1/2 cups chopped yellow onion
  • 1 tbsp. chopped fresh thyme, plus more for serving
  • 1/4 cup balsamic vinegar
  • 2 cups chopped rotisserie chicken
  • 7 cups chicken broth
  • 1 1/2 cups Arborio rice
  • 1/4 cup dry white wine
  • 2 tbsp butter, cut into pieces
  • 3/4 tsp salt
  • 1/2 tsp black pepper


  1. Heat 2 tbsp oil in a saucepan over medium heat. Add onion; cook, stirring frequently, until light golden brown, 18-22 minutes, adding thyme during the last 2 minutes of cooking. Add vinegar. Cook, stirring constantly, until liquid is evaporated, 1 to 2 minutes. Remove from heat and set aside. Stir in chopped chicken.

  2. Bring chicken broth to a boil in a large saucepan. Reduce heat to low and maintain a low simmer.

  3. Heat remaining 2 tbsp oil in a large skillet over medium heat. Stir in rice and cook, stirring constantly, until lightly toasted, about 3 minutes. Stir in wine. Reduce heat to medium-low. Add broth, about 1 cup at a time, stirring frequently until broth is almost absorbed after each addition. Continue to stir and add broth until rice is al dente, about 20 minutes.

  4. Stir in onion and chicken mixture. Cook until heated through, about 2 minutes. Remove from heat and stir in butter, salt and pepper until butter melts. Divide risotto among bowls and top with chopped thyme.

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