A pretty fast dinner to throw together, if you have some leftover cooked chicken in the fridge (or a package of pre-cooked chicken strips in the freezer).

Ingredients:

• 4 tablespoons olive oil, divided
• 1 onion, chopped
• 1/4 cup balsamic vinegar
• 1 1/2 cups uncooked arborio rice
• 1/4 cup dry white wine (couldn’t find any in the house, skipped it)
• 7 cups hot chicken broth
• 2 tablespoons butter
• 2 cups chopped cooked chicken breast
• salt and pepper to taste
• 2 tablespoons chopped fresh thyme

Heat 2 tablespoons of the oil in a saucepan over medium heat. Add the onions and saute 15-20 minutes, until golden. During this time, bring the broth up to a low simmer.

Whoops, that’s not a saucepan.

Remove the onions from the heat, stir in the balsamic vinegar, and set aside.

Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Stir in the rice, and let heat about 2 minutes. Pour in the wine and reduce the heat to medium low. Add the broth, about 1 cup at a time, letting each cup of broth absorb before you add the next, until all the broth has been added and absorbed, about 20 minutes.

Add the onion mixture and continue to cook until the onions are re-warmed. Remove from the heat and add the butter and chicken. Season with salt and pepper, and garnish with thyme. I thought it was a bit boring looking, visually, so added some carrot shreds and celery, for a bit more color.

Tasty, flavorful, and filling!

Risotto with Chicken and Caramelized Onion

From AllRecipes.

• 4 tablespoons olive oil, divided
• 1 onion, chopped
• 1/4 cup balsamic vinegar
• 1 1/2 cups uncooked arborio rice
• 1/4 cup dry white wine (couldn’t find any in the house, skipped it)
• 7 cups hot chicken broth
• 2 tablespoons butter
• 2 cups chopped cooked chicken breast
• salt and pepper to taste
• 2 tablespoons chopped fresh thyme
• any vegetables, as desired

Heat 2 tablespoons of the oil in a saucepan over medium heat. Add the onions and saute 15-20 minutes, until golden. During this time, bring the broth up to a low simmer. Remove the browned onions from the heat, stir in the balsamic vinegar, and set aside.

Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Stir in the rice, and let heat about 2 minutes. Pour in the wine and reduce the heat to medium low. Add the broth, about 1 cup at a time, letting each cup of broth absorb before you add the next, until all the broth has been added and absorbed, about 20 minutes.

Add the onion mixture and continue to cook until the onions are re-warmed. Remove from the heat and add the butter, chicken, and any desired vegetables. Season with salt and pepper, and garnish each serving with thyme.