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Chicken Risotto with Caramelized Onions

April 23, 2010

Here’s a take on the classic creamy risotto by using balsamic to infuse all the ingredients together. I posted a while ago how to make risotto in less than 30 minutes. As a result, you get a piping hot creamy and rich dish that is not only healthy, but delicious and easy to make as well. The combination of artichokes, sun-dried tomatoes and onions lightly caramelized is a great addition to this dish. You can choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. I used store-bought rotisserie chicken for mine, who has time to roast an entire chicken on a busy weeknight? Finish this dish with a little grated Parmesan before serving. This is classic comfort food at its best. I’m really big on leftovers because I think they taste better the day after, but risotto doesn’t sit as well overnight. The rice loses it’s consistency and creaminess of the original dish. However, do not fear-Here is a great way to use up leftover risotto. You might make a batch of risotto just to have leftovers!

Risotto Cakes

Ingredients

  • 1 cup or more leftover risotto

Directions

  1. Heat a tablespoon of olive oil over low to medium heat in a nonstick sauté pan.
  2. Form the risotto into 1 inch thick balls and then flatten with the back of a wooded spoon or spatula.
  3. Cook for 10-15 minutes, or until a crispy, golden-brown crust forms on the bottom. Flip and do the same the other side. Serve hot.

Chicken Risotto with Caramelized Onions

Serves 4

Ingredients

  • 4 tablespoons olive oil, divided
  • 1 onion, chopped
  • 1 can of artichokes, cut into small pieces
  • 1/2 cup sun-dried tomatoes, soaked in water
  • 1/4 cup balsamic vinegar
  • 1 1/2 cups uncooked Arborio rice
  • 7 cups hot chicken broth
  • 1/2 cup Parmesan cheese
  • 2 cups chopped cooked chicken breast
  • salt and pepper to taste

Directions

  1. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions, artichokes and sun-dried tomatoes and saute for 15 to 20 minutes. 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. 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 Parmesan and chicken. Season with salt and pepper to taste.

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