Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.

Roasted Chicken with Risotto and Caramelized Onions

olive oil, divided

onion, chopped

balsamic vinegar

Arborio rice

dry white wine

chicken broth

butter

chicken breast

salt and pepper

thyme

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.


An overall tasty dish. The recipe calls for rotisserie chicken which I believe is VERY unnecessary given what is done to the chicken later. I cooked 2 chicken breasts on my George Foreman, (yes the Lean Mean Fat-Reducing Grilling Machine) and the dish turned out wonderful. I also made a few more changes: used 2 onions instead of 1, added garlic and 1/2 lb. of sliced mushrooms to the onions as they sauteed. These changes were based upon previous reviews. The cooking time may need to be adjusted as well. I found that the broth was not absorbed in the 20 minutes it suggested so I had to cook it for about 30 minutes. I plan on making this many, many times.

Very good but the writer forgot a very important step, you need to have the wine and the broth at a simmer when you add it to the rice, otherwise you get sticky rice instead of creamy, smooth rice.  I added 1 cup sliced cremini mushrooms and increased the chicken to 3 cups.

This recipe is wonderful if you have the time to make the risotto.  I used 5 1/2 cups of broth rather than the 7 called for and it turned out well.  In addition, I added porcini mushrooms and a can of artichoke hearts, drained and chopped, which made for great consistency.  Excellent!!!!

This was absolutely delicious.  I don't know why I was always so scared of making risotto....it may be time-consuming, but it's also EASY!  A few alterations:  I used 3 onions instead of 1 (they shrink down so much when caramelized), 2 garlic cloves, and only a tablespoon of balsamic (and that was PLENTY).  This was an amazing dish...well worth the time (took nearly an hour and a half from start to finish).  Left out the thyme at the end...instead sprinkled it with parmesan.  Can't say enough good things about this dish!
P.S. It really doesn't matter how you prepare the chicken, you can barely taste it in the dish!
P.P.S. Used a dry Pinot Grigio for the wine...wonderful!

why is this dish called "roasted" chicken when it just calls for chopped chicken?  why would you get a roasted chicken from the deli when all you need is some boneless,skinless to chop.

This was excellent!! The caramelized onions really gave this recipe a great taste, plus garnishing with thyme was a plus. I didn't have any arborio rice or brown rice, so I tried white rice and that worked fine.  Would definitely make this again and again...

I made this the other night and it came out super yummy!!  I had never made a risotto before but I followed the directions and it came out great, although I think it took longer than 20 minutes for the broth to be absorbed.  I added some sun-dried tomatoes for color and flavor and it was delicious.  Very good recipe.

MMMM ... loved this recipe. I, too, used only 6 cups of chicken broth and added a half pound of sliced mushrooms when sauteeing the onions. Turned out perfect.

This is a delicious meal, I served it for company.  The total time of 45 minutes listed in the recipe, however, is not accurate, I would say the recipe takes closer to 1-1/2 hours.  Roasting and cutting up the chicken, and especially making the risotta, are very time consuming. 
But if you have time , it's a fabulous dish!

This was awesome, I loved the taste, I agree with another reviewer about the rice being a side dish without the chicken. Mine turned out great. thanks

Be sure to use arborio rice in this dish. Regular rice (long grain or jasmine) isn't going to work. 1/4 cup of the balsamic vinegar is way too much. Carmalized onions take a while to make. They must be cooked over low heat in order to bring out the sugars in the onions. If done correctly, this is a great dish.

 I thought that this recipe was quite good, but I too am a little confused by the name.  I was searching for a recipe for a whole chicken that I wanted to roast, which this is not.    Any type of cooked chicken will work well.  I also have never heard of risotto being cooked al dente.  The whole point of risotto is slow cooking to bring out the starches, which is only achieved well past the al dente point. I cooked my rice nearly an hour, and did use all of the broth.  I have no idea how you could use up that much broth in only 20 minutes with the slow cooking that risotto requires.   It is a very tasty recipe, though which I guess is what matters most, so I will be making again.

This is an amazing recipe - the only thing bad about it was it's appearance.  Otherwise, it had an excellent flavor.

You need to have a liking for balsamic vingar,as it overpowers the dish. My wife and I like balsamic vingar and use it in many different recipies including bread dips. This ended up being a waste of good roasted chicken and expensive rice which cost $2.00 a pound.

This is one of the best, most elegant recipes I ever serve to guests.  The taste is delicious, but a caveat is that to make it incredibly rich, you should really use homemade chicken stock and not Swanson's broth or whatever (store-bought broth has its place, but it's not in this recipe!).  Also, we make this with the meat from a store-bought rotisserie chicken.  Makes it very easy!

I made this recipe for my family and they loved it.  I would add more onion, as other people have said, and also shitake mushrooms.  Pinot Noir is a great wine to complement the dish as well.

Superb risotto!  It's one of the best I've ever made!  I made a couple of alterations including the addition of extra balsamic vinegar, a smaller amount of thyme and the addition of mushrooms (8 oz. of canned mushrooms without the juices) to the caramelized onions.  However, I would suggest fresh mushrooms instead of canned mushrooms along with a few artichokes after the "caramelization" of the white onion and mushrooms as you add the butter with the chopped chicken to the risotto.  I accompanied the risotto with the Mediterranean stuffed chicken from this website along with iceberg lettuce with feta cheese.  I will definitely make this recipe again!  It's a definite winner.  

I ended up using this as just a basic risotto recipe, because when I went to add the balsamic vinegar to my onions, doh! the bottle was empty.  So prepared the risotto, added a 1/2 cup additional wine and about 1/2 cup of frozen peas and the caramelized onions at the end, stirring until wine was absored, and served with parmesan sprinkled on top.  The onion flavor permeated the whole dish...oh so good, if you like caramelized onions, that is!  I'll definitely have to try this again with the balsamic, was disappointed I wasn't able to this time.  Regardless, thanks for the recipe!

If you like balsamic vinegar, you'll love this dish.  Personally, I don't...but my girlfriend does.  Just be warned that the amount suggested in the recipe overpowers the dish.  Also, consider adding some garlic and using about 5.5 cups of chicken broth.  And per the suggestion of other users, 2 onions is perfect.

Awesome recipe. I used 2 sweet large onions. And topped with fresh grated parmesan cheese. So delicious. My family at it all immediatly and requested for it to be added into the fav meal rotation. I will definatly be making this again. Although I agree it need to be pulled off the stove before the last cup of broth is absorbed and it did take me 30 mins to cook. May a slighltly higher heat next time. Thank you so much for sharing! I served with Garlic bread and a salad for a complete meal. Now to find a big enough pan so I can double it and have left overs!

"Royal treatment" is right.  It took a little more work to make, but well worth it.  The whole family loved it.  Even as leftovers it was excellent.

VERY good, although a bit more work than I thought It would be.  I also used about 5.5 cups of Chicken Stock (instead of 7), because it wasn't really cooking down as much -- it could've been my crummy stove though.  I also added a bit of garlic to the onion/vinegar mix, but otherwise cooked as described.  Will make again!

Delicious!  A great winter dish.  I added more chicken.  Family loved it!

Wonderful taste and great family dinner.  We love it!

Balsamic vinegar overpowered the dish. If I try again I'll use less balsamic.

Ahh..Risotto the rice of the Gods first off risotto MUST I repeat MUST be constantly stirred to create the true creaminess that was intended for this type of rice...if you are using quick risotto stop reading this review and eat that with your store bought chicken! Otherwise when making risotto ladle 6 oz of stock into the rice and stir until the rice has absorbed all the stock before you add more. To get a creamy consistency you must STIR! The rice is done when it looks as if you put heavy cream into the rice and the rice should be firm to the bite.

Had very good flavor. This was my first time making and eating risotto so I wasn't sure if it came out right. It was very "gummy" and I'm not sure if risotto is suppose to be like that. If it is then it was delicious!

I'll give this 5 stars BUT I did only put 1 tablespoon of balsamic in.  Any more would have been overkill.  Took about 6 cups of the chicken broth and I added a little parmesan with the butter. Had a really nice flavor!

Very good.  I have made this several times.  I heat the chicken broth in a sauce pan so it is hot when I add it.  I also reduce the amount of balsalmic by about 1/2.  I have made this w/o chicken or using a store-bought rotisserie chicken.  It is very easy to make.  There is a lot of stirring involved, but I just get a glass of wine, put on some music, and hang out with my risotto by the stove.

This was "OK" -- I really felt the balsamic vinegar overpowered the dish, I probably would not make again.

This was the first risotto recipe I've tried, and it turned out wonderfully! I added porcini &amp; portobello mushrooms - it was as delicious as any risotto I've had in a restaurant. It can take a while to cook the rice, so it isn't a "quick" recipe, but the results are definitely worth it!

very time consuming and not very tasty.  I would probably never make it again.  It also feed about twice what the recipe states.

I did not use all of the broth, eliminated the wine and added artichokes. It took more than 20 minutes, but it was delicious,. Next time, I think I might try 1) using low-sodium broth and about 2) 1/2 only half the vinegar.

This is wonderful. I wanted to lick my plate but I felt that the other at the table would look at me funny. I also added mushrooms to the dish. I thought this was very filling and was so flavorful. The only thing I would do different is cut down a bit of the vinegar. I cannot wait to do this again. 

My boyfriend and I made this for dinner the other night, and it was not only delicious, but relatively easy to make.  We made two changes: we omitted the butter and added mushrooms.  I feel the mushrooms were an especially nice addition.

The new best thing I cook. I fried the chicken in peanut oil. Add mushrooms to onions. Its weird, I can still taste it after an half hour. Really good.

The balsamic flavor was a bit too much for me.  Next time I would cut the balsalmic in half.  The title should be Balsamic Chicken with Risotto and Onions because that is the main flavor of the dish.

this recipe is great! i used chicken parts and boiled them with vegetables for a home-made stock. the result was perfectly tender chicken and a flavorful broth. i took the advice of other reviews and added double the onion &amp; included fresh mushrooms. this was a delicous dish!

This is very satisfying. The caramelized onions make the dish, so I would suggest using more - I actually quadripled the amount of onions. I also cubed and fried my chicken breast until it was golden brown, but still more moist than roast breast. Added a bit of Guoda cheese to the risotto and skipped the thyme as I didn't think it very fitting.

This was very tasty, and although it was a little time consuming, it's certainly worth doing every once in a while. I'd also like to speak out in defense of the roast chicken idea. I think that roasted chicken tastes better in this one than grilled or boiled. Plus, for one or two people, leftovers from a roast chicken are perfect for this recipe. I never eat the whole chicken in one meal (even with one other person helpng), so I pull off the extra (usually around 2 cups) and shred it. For this recipe, I tossed the carcass into four cups of store-bought broth, added 3 cups of water, an onion and some parsley and simmered for an hour to perk up the boxed stock. So for the price of one chicken (usually less than a package of breasts, for that matter) I get several meals.

I'm not a big fan of onions, so I used shallots instead, minced them, and just left them in while cooking the rice so that they melted into the dish. I'd also recommend low sodium broth, as the salt gets concentrated as liquid evaporates. I think when I make this again, I'll also increase the wine to 1/2 a cup.

Another reviewer was correct when he stated that the balsamic vinegar just overpowers this dish.  I also found the recipe to be very time-consuming and was very disappointed with the end result.  Will definitely not be making this one again.

Very Disapointed! This looks like a big ple of mush - I was embarassed to serve it even to my own family!!!  Thank goodness I didn't serve it to company!  After reading other posts I did put mushrooms in as well, but I was going to also add minced garlic but I did not.  Maybe if I did add the garlic it would taste better?  My family eats almost anything but this got a big thumbs down.  The taste was terrible - all I tasted was the vinegar!  Just drink vinegar straight out of the bottle to save yourself some time.  Ewww.... Don't waste your time as it also takes FOREVER to prepare!  MUCH longer than what the recipe says.  What a disapointment.  :(

This was really good, but I felt like it was missing something.  Maybe roasted tomatoes or zucchini?  I'm still not sure.  Regardless, I'm sure I'll make this again, minus the balsamic vinegar (I didn't think it really meshed with the rest of the recipe).

This was delicious, and easy. I love risotto anyway I can get it and this was a nice addition. The only thing I did different was when I was done cooking the onion I deglazed the pan with white wine and cooked the chicken in it and sliced it into small pieces and it was really good cause all I had was boneless on hand. Excellent dish Michele

Really good recipe. Tons of flavor, very filling. Everyone in the house loved it. I bumped up the rice to 2 cups (and used boiling broth) and it fed 5 adults. Took a while to make, but worth it. Will make again!

This was my first risotto attempt and am I pleased!  Absolutely delious, easy, makes great use of left-over roast chicken, and best of all, my picky husband loves it. (That's the "Kid Friendly Rating")..

Wonderful recipe.  I do suggest cutting the balsamic in half and adding sauted mushrooms and parmesean cheese (1/2 C) at the end.  I have made this a half a dozen times and always get raves!

This was awesome! I used pearl rice which is a cheaper similar version of arborio and it worked great. I wound up using about 6 cups of broth. I omitted the thyme just out of preference and topped with cheese and chives instead. The caramelized onions were SOOO good with the balsamic vinegar on them. This definitely does take a lot longer than it states but it's VERY delicious.

This was very good, especially as left-overs the second day. I had difficulty getting all of the chicken broth to absorb and ended up having to cover the pan, which greatly helped. It took much longer than called for in the recipe. I think next time I won't use a rotisserie chicken (flavor too overpowering) and will use the entire amount of balsamic vinegar. I may also use two onions for more carmelized onion flavor. One onion really cooks down. Great recipe. Thanks!

DO try this! Pre roasted garlic chicken from the store really made this simple. I used 1 TB balsamic vinegar per other posts, and upped the rice to 2 cups although next time I wouldn't unless feeding a crowd. That much rice did take 7 cups hot broth. Used mostly homemade broth but had to add boxed. Don't skip the WINE part!! I added dry thyme to the final broth stir-in because it needed more flavor. Topped with dry grated Italian Blend cheese. The overall broth adding process took me about 30 minutes not 20 (maybe my stove was not hot enough). I would also suggest pulling off stove to serve before that final  broth is absorbed, or else it will soak up TOO much once served. VERY GOOD. Thanks for sharing.

This was amazing. I did not think that the balsamic overpowered this dish at all as others have said. This is the perfect comfort food.

I really liked this. I used some grilled herb and lemon chicken breasts I had in my freezer. I can see the balsamic being too strong for some - especially if you are using a really cheap or harsh one. Use a good quality balsamic and add it slowly at the end to eliminate the possibility of overpowering this with vinegar. Thanks for the recipe!

Unbelievable.  My family rated this a 10.  Worth the effort - stirred in some peas prior to serving for some color but otherwise made according to the recipe.  My advice - try it, you wont be disappointed!

You're right Michele -- this is great even if you're busy &amp; have to purchase a pre-roasted chicken!   The added touch of the excellent grated cheese really tops it off!   Two "YUMS" up!

I've made this recipe twice already and has been delicious every time.  I added a little bit of garlic, dried porcini mushrooms and parmesan cheese which gave it that added kick!  Delicious!

This is one of our favorites it is simple and delicious!  I do a few things slightly differently.  I always add mushrooms - I cook them with the onions for the last 5 minutes.  To make it a bit healthier, I only use 6 cups of low sodium chicken broth - 7 cups of the regular is just a crazy amount of sodium!  I also skip the butter at the end - it is a bit tastier with it, but not enough for me to justify the extra fat/calories.  I also cook my own chicken breasts with a little garlic and olive oil.  I use about 1/8 cup of vinegar - I love vinegar but with a 1/4 cup, all you taste is vinegar!

This is delicious.  I halved the balsamic vinegar and doubled the wine.  I don't think I would eliminate the vinegar altogether because it really adds to the flavor.  However, I think the entire amount might be too overhelming.  I also sauted about 4 ounces of sliced mushrooms after the onions were done.  While cooking the last cup of stock into the risotto, I added a bag of fresh baby spinach and let it wilt down.  This not only added color but nutritional value.  Also, I don't think using a roasted chicken is completely necessary but given the amount of time and attention a risotto needs, it was nice not to have to worry about cooking chicken.  I'd definately make this again!

One of the best dinner recipes I've made from this site. 

Absolutely delicious. Obviously, risotto is a little time-consuming, but the results were definitely worth it. Like the previous reviewer, I added a package of sliced gourmet mushrooms. With some asparagus topped with shaved Parm, this made an elegant and delicious meal. Thanks, Michele!

I added mushrooms, cooked chicken, and peas to make it more of an entrée.  It was delicious!!  I love the onion, mushroom, and balsamic vinegar combo!

Very good recipe; would be great with some modifications.  I followed it as written, except I sauteed some chopped chicken breast instead of roasting.  I also did 1 T oil and 1 T butter when carmelizing the onions; they took around 40 minutes on a low heat.  I also only needed about 5 cups broth -- after that the rice was perfectly done.  Next time I would cut the balsalmic down to about 1/8 cup.  I like balsalmic, but I thought the taste was a little strong and overpowered the onions a bit.  I would also add some minced garlic.  I worked on a small stove so I heated the broth and wine in a small coffee cup in the microwave shortly before adding them into the rice.  It worked out very well!  The risotto was creamy and my husband ate several servings and licked his plate clean.  Thanks for the recipe!

This was decent. I have never had risotto before so I wasn't sure what to expect. I did add mushrooms and a bit of garlic as other reviewers suggested. I also cooked two chicken breasts on my Foreman grill as another review suggested and I seasoned the chicken with garlic powder and seasoning salt. My husband and 3 year old did not care for it, but my 6 year old liked it. I would have to agree that the balsamic is a bit on the strong side and can definitely be reduced. The cooking time was also off as this did take about 45 minutes for the rice to absorb the fluid. I probably won't make this version again, but I am opening to trying different versions.

I tried this recipe as written. However I like mine 10 star more. I use dry vermouth instead of wine matter of choice. I caramelize the onions remove set aside, in same skillet add 1-2 Tbsps. butter if available fresh chopped shitake, baby portabellas, oyster mushrooms and crimini, a combination of mushrooms is best, sauté when soft and cooked to liking, combine with the caramelized onion reserve for later. There should be enough butter/olive oil no need to add additional, didn't care for the balsamic vinegar so I omitted it. Stir in rice as instructed then add vermouth or white wine, until absorbed then begin adding broth 1 cup at a time until your risotto is done to your liking. It always amazes me how anyone can cook risotto in 20 minutes mine is always at least 30-45 minutes. You need to stay with this adding more broth as it absorbs. When done add the mushroom/onions stir in salt and pepper to taste. I also use fresh grated parmesan and I prefer parsley to thyme. I know I completely changed this up just though I would share my version

This dish tasted great.  The best part, in my opinion, is the caramelized onions!  What a great flavor with the risotto.  One thing I'd suggest is, don't add any salt at all.  I added about 1/2 teaspoon of salt without tasting first, and it definitely was not needed.  I nearly ruined it.  Thanks for a great recipe!

I changed this a bit after reading others reviews. I added mushrooms to the onions along with garlic and reduced the amount of vinegar. I then added the onion mixture to the rice while it was cooking rather than leaving it to stir through at the end. With the chicken I used cut up breast pieces and dusted with flour and herbs. I then cooked the chicken in a pan and added it through the rice when the rice was almost cooked. At the very end I stirred through some cream to finish the dish off. The taste was excellent but without the changes the vinegar flavour would have been too overpowering. I don't think vinegar is particually suited to risotto so don't think I will be using it again.

Incredible! Had this as a side dish without the chicken because we had steak as the main dish. I thought this was the best risotto I have ever made. An a+ from my daughter, too. I was actually afraid of adding the carmelized red onions to her rice but she loved it. When using chicken buillon, make sure to use unsalted butter. Oh and also it wasn't necessary to sprinkle thyme.

Good flavor but arbrio rice is expensive. My first time making risotto and it came out a bit mushy. Also, time estimates are way below actual.

We followed the recipe pretty close and felt like it was good but needed something. Like possibly bacon...ha. I know, bacon makes ANYTHING good. But for all the time it took (a good hour and a half) we didn't feel it was worth the time. Couple things we would change: add into the actual recipe part a step to heat the broth before adding because we totally forgot to heat it before adding. Not a huge deal but I think it would have cooked much faster. Also we felt 2 Tbsp thyme was too much. It was definitely creamy though and we just cooked the chicken in the same pan after the onion mixture so maybe if we had gotten a rotisserie it would have added to the overall flavor.

This is a good recipe.  Instead of buying a roasted chicken, I grilled a couple of chicken breasts.  My family loved it, including my 15 month old.  She cleaned her plate!  I will make again, however, I'm going to throw in a few veggies with it, and use lower sodium chicken broth.  But overall a very good dinner!

This is definately a "no fail" risotto.  Very easy.  I omitted the butter and wine.  I did stir in some sliced crimini mushrooms at the very end to make this dish more of a complete meal.  It was delicious!  I think the balsamic vinegar is what makes this dish so special, so don't leave it out.

After reading several of the reviews I changed a few things as well. I added Mushrooms and shrimp to the onion mixture. I also sauteed them in butter and Garlic instead of the oil. with the Rice it took a little longer than the 20mins. I also cut up chicken breast and cooked it with my own seasoning. I added the needed amount of butter to the risotto and the chicken to the onion mixture and then combined everything together. IT was so Good! all my kids and my Husband just loved it! this is one meal I will make often!

I agree with the other reviews about too much basalmic and I love love love basalmic. It was a bit over powering in this recipe. Also the cook time is off by quite a bit. I've made a lot of risotto and it takes about an hour not 20 minutes. I would not make this again.

Sorry to post a negative review but I strongly disliked this recipe.  You must be a LOVER of balsamic vinegar to enjoy this - I thought the recipe very shallow in depth and very vinegary (and I went light on the BV)

This works very well with low sodium chicken broth though I only used 6 cups.

I wish I had read the reviews before I made this.  It tasted great until we added the balsamic onions. I love balsamic but it totally overpowered the dish and made it taste almost sour.  I'll use this recipe as a good base for other risottos, but will skip the balsamic next time.

This was great! My husband loved the flavors. I roasted a chicken and added a few slices over the top of the risotto. I didn't have to use as much liquid as was called for, and I also used low-sodium broth and red onions and no butter. I also only used 1 tbl. of olive oil for the risotto. I used spray oil for the onions (to cut down on fat). The texture was creamy and wonderful. Also, I sprinkled dried thyme on top just before serving. Thanks for a great recipe!

I really liked this recipe. I made it using the chicken stock recipe by Margaret Price. I also added mushrooms as suggested by some people. I tasted it before adding the caramalised onions and it was delicious. I didn't think it was as good after adding them, but that is just my personal taste. All in all a fantastic recipe. Will definately be making this one again

Amazing, I made it as it was stated but put 4 onions as recommended..I love onions.  \we love balsamic and could have added more, but overall, it was perfect!

The first few bites were great, but by the time I got to the middle of my portion it was boring.  It makes for nothing but edible, but not tasty, leftovers.  Leftovers sustain us.  I enjoyed the onions and balsamic together.

I made this for dinner for my visiting mother-in-law and my husband and we thought the taste was nice, but that the dish itself was VERY rich.  I bought a rotisserie chicken from the grocery store and the breasts were the perfect amount of chicken.  I followed the recipe exactly with exception to the broth and the onions.  When making risotto you should never use cold broth, it should always be warm when adding to the rice otherwise the end result will be gluey rice.  Also, instead of using only 1 onion, I used 4 as 1 onion would not yield very much caramelized onion (they shrink down SO much!)  I also only ended up using about 5.5 cups of broth (7 would have been way too much IMHO).  So in the end, I probably won't make this dish again (maybe as an appetizer at a dinner party, but that's about it).

This is wonderful!  I followed the recipe, but added frozen aspagus ends the last 5 min of cooking the risotto.  I also used 2 chicken breasts that I sauteed in EVOO and thyme and poultry seasoning. Used some gouda stirred in. Mmmmmmm, a new fave

This has comfort food written all over it. I did not have to stray from the recipe, other than the fresh garlic I put in everything. The Arborio rice took a little longer than stated, but I just kept testing after 20 minutes. I also drained/discarded most of the balsamic from the onions when they were ready to go in. Great recipe, will definitely make again.

Way too much basalmic vinegar!! A little goes a long way -- cut it down.

I just don't get it!  Most of the time I agree with the ratings.  This recipe just didn't do it for me or my family.  As much as I love all the individual ingredients it just tasted funky.  I followed the recipe exactly and we ate it but just because we didn't want to waste it.  

The balsamic vinegar is OVERPOWERING and ruins what could possibly be a good dish. I like balsamic vinegar but this was simply too much. A tablespoon might be okay but I would only add a little at a time tasting it as you go. In any case taste it before you add the chicken as you may want to save your chicken for something edible.

I was so disappointed in this recipe!  I love all the ingredients, but the flavors were WAY to strong together!  Maybe with half the vinegar it would be okay, but neither my husband nor I cared for it and I wouldn't spend the time making it again.  Sorry.

What a wonderful meal for a cold and rainy day! This is the first time I've ever tried to make a risotto, and it turned out quite well. Like other reviewers I reduced the balsamic vinegar to 1/8 cup, and the chicken stock to 5-1/2 cups. I also made stock using Better-than-Bouillon Chicken flavor to make the stock.

Timewise it took me a total of about 35-45 minutes. I was grilling the chicken, cooking the onions and making the risotto all at the same time. It kept me quickstepping a bit, but worked out quite well.

This is very yummy, but I did have to make some adjustments as I didn't have any Arborio rice.  Instead I used brown rice that I prepared in the oven.  I started by caramelizing the onions and then let them sit in the balsamic while I sauteed the chicken.    
Than I simply combined the chicken and onions and poured them over the rice.  My family enjoyed it very much and I can only imagine that they will enjoy it more with creamy risotto the next time. I did forget to use the thyme and didn't notice the difference.

SO TASTY!!! We went with other reviews and only used 6 cups of broth and it was just right.  We also didn't use a whole onion - about 1/3 cup diced onion with the balsamic vinegar. When adding these into the risotto, we used a slotted spoon to catch all the onion and then added the balsamic to our taste - not overpowering at all when done this way.  A definite keeper!

Great added mushrooms, garlic, and minced peppers for some heat... Result is well worth the work. Creamy and delicious!!

excellent!    i added mushrooms too..  It takes way LONGER than 45 minutes,, more like 80 minutes to prepare.  If you have the time it's worth it :)

This was great!  I did not use the butter or thyme, not needed.  Using the store bought chicken made it so easy, great for a week night dinner.  Add parmesan cheese before serving.  Next time I might try adding sun dried tomatoes or peas.  A keeper!

Easy and tasty! Took a while to cook the risotto but it was worth every bite :)

This was very good, but certainly takes longer than 45 minutes!  Make sure you use a good balsamic to really maximize the flavor.  The chicken needs to be seasoned or it will be very bland against the rice.  We sauteed small cubes with some salt, pepper, garlic powder, and thyme and that went very well with the other flavors already in the dish.  Rice definitely takes longer than 20 minutes to absorb- plan on a good 45 for a real slow-cooked risotto.  We also added a couple of cloves of pressed garlic to the onion mixture and chopped the onions very small so as not to have too much crunch in the texture of the rice, but that's just a matter of preference.  Overall, nice flavors- just takes a while!

This was DELICIOUS!  I didn't need 7 cups of broth... more like 5-5 1/2.  I also added garlic to the chicken and mushrooms.  It definitely took longer than 20 minutes to make the rice.

This is a very easy, flavorful recipe. If you're looking for some comfort food this is the dish to make!

Wonderful and different flavor. I resisted the urge to use more onion than called for, and I'm glad that I did. It was perfect. Changes: I sauteed whole boneless, skinless thighs in a non-stick pan and then wiped the pan clean and used the same pan to cook the onions with no oil. I only used 1 TB oil on the rice, and 1 TB of butter, and added 1/4 cup parmesan at the end. I used the full amount of both the vinegar and the (low sodium) broth. It's supposed to be creamy. Definitely allow more time than the recipe calls for, even with starting the rice first, this took an hour and 15 minutes from start to finish. I finished it by mounding the risotto on the plate and topping it with an entire chicken thigh (instead of chopping it up and adding it to the risotto) and the thyme. Don't omit the thyme---it adds a LOT. Wonderful and elegant.

Very good.  Didn't have the correct rice so I used basmati.  Turned out really good but not as creamy as I expected, may be from the rice.  We will make it again.

This rich risotto with juicy roasted chicken and caramelized onions is perfect for a fancy dinner or just to treat yourself!

roasted chicken with risotto and caramelized onions

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Author : Michele O'Sullivan

Ingredients

Instructions

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