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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 499.1
  • Total Fat: 24.6 g
  • Cholesterol: 56.9 mg
  • Sodium: 2,855.1 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 0.7 g
  • Protein: 40.4 g

View full nutritional breakdown of Roasted Chicken with Risotto and Caramelized Onions calories by ingredient
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Roasted Chicken with Risotto and Caramelized Onions

Submitted by: JACKIE-78

Introduction

From allrecipes.com... Use rotisserie chicken from market to save time and to ensure moist chicken. Sprinkle parmesan or pecorino romano cheese before serving... YUMMY! From allrecipes.com... Use rotisserie chicken from market to save time and to ensure moist chicken. Sprinkle parmesan or pecorino romano cheese before serving... YUMMY!
Number of Servings: 4

Ingredients

    2 cups chopped cooked chicken breast
    4 tbsp. olive oil divided
    1 onion
    1/4 cup balsamic vinegar
    1 1/2 cup uncooked arborio rice
    1/4 cup dry white wine
    7 cups hot chicken broth
    2 tbsp. butter or margarine
    salt & pepper to tast
    2 tbsp chopped fresh thyme

Directions

Serves 4.

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.
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.
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.


Number of Servings: 4

Recipe submitted by SparkPeople user JACKIE-78.






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