Roasted Chicken with risotto and balsamic carmelized onions

Roasted Chicken with risotto and balsamic carmelized onions

4.6 of 5 (11)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 403.6
  • Total Fat: 21.4 g
  • Cholesterol: 75.3 mg
  • Sodium: 1,784.9 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 24.3 g

View full nutritional breakdown of Roasted Chicken with risotto and balsamic carmelized onions calories by ingredient


Introduction

I found this recipe from familyoven.com, modified it just a bit and it was a big success at my house! The servings are filling and at only 400ish calories/serving it sits well with my diet! I found this recipe from familyoven.com, modified it just a bit and it was a big success at my house! The servings are filling and at only 400ish calories/serving it sits well with my diet!
Number of Servings: 4

Ingredients

    salt and pepper to taste
    1/4 cup dry white wine
    2 tablespoons butter
    4 tablespoons olive oil, divided
    2 cups chopped cooked chicken breast
    1/4 cup balsamic vinegar
    3 teaspoons chopped fresh thyme
    1 1/2 cups uncooked Arborio rice
    7 cups hot chicken broth
    1 onion, chopped

Directions

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 BUTTERCUP821.

Member Ratings For This Recipe


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    Incredible!
    1 of 1 people found this review helpful
    Wonderful! I cooked the chicken in lots of seasoning, but made everything else as suggested. It took a lot longer than 20 minutes of continuous stirring to absorb all the broth though (does that count as cardio?? :) Great recipe, thanks! - 2/9/10


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    Very Good
    1 of 1 people found this review helpful
    I would make this again, however I think I would probably put a little garlic or marinade on the chicken and serve the risotto on the side. It has a really good flavor on it tho and is very filling. Thanks for the recipe :) - 7/25/09


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    Very Good
    tasty - 1/27/21


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    Incredible!
    Flavorful recipe. - 6/16/19


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    Looks good. - 3/31/19


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    Incredible!
    This was very good! I added some fresh edamame to help boost the protein. - 5/5/12


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    Very Good
    Really enjoyed this dish! Made it exactly as directed. Servings are sizable. - 1/19/12


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    Incredible!
    Make sure the broth is really hot (almost boiling) before adding to the rice. This helps the dish cook faster and better. For added flavor, add zest from a citrus fruit. I love adding lemon to mine. - 9/21/11


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    Incredible!
    This was AMAZING! In fact, I'd say it's one of my favorite SparkRecipes that I've made so far. Made it as is. The servings are pretty big and very filling. We were both very satisfied. Can't wait to have leftovers tomorrow night! - 10/3/10


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    I left the chicken separate for portion control of the meat, and there are those of us who don't eat meat more than once a day!
    - 4/25/10