Chicken & Risotto
This simple and delicious Chicken & Risotto recipe served with a simple side salad makes a great weeknight meal the whole family will love!
- 4 tablespoons olive oil, divided
- 1 onion, chopped
- 1/4 cup balsamic vinegar1
- 1/2 cup uncooked Arborio rice
- 1/4 cup dry white wine
- 2 cups chicken broth
- 2 tablespoons butter
- 2 cups cooked chicken, chopped
- Salt and pepper, to taste
- 2 tablespoons fresh thyme, chopped
Preparation time 15mins
Cooking time 45mins
Heat 2 tablespoons oil in medium sauce pan over medium heat. Stir in onions and sauce for 15 minutes or until dark golden brown. Remove from heat, add balsamic vinegar and set aside.
Heat remaining oil in large skillet over medium heat.
Stir in rice, mix well. Let heat for about two minutes, add wine.
Reduce heat to medium low and add broth one cup at a time. Add more broth as each cup is absorbed. Continue until all broth is absorbed and rice is al dente, about 20 minutes.
Stir in onion mix, butter and chicken. Season with salt and pepper and garnish with thyme.