Risotto with Chicken

Written by on in Chicken
PrintPrint

Ingredients

  • Olive oil

  • 1 or 2 onions, chopped

  • Garlic

  • Mushrooms (optional)

  • 1 tbsp balsamic vinegar

  • 1-1/2 cups Arborio rice

  • 1/4 cup dry white wine (dry Pinot Grigio)

  • 7 cups hot chicken broth

  • 2 tbsp butter

  • 2 cups chicken, cooked

  • 1/2 cup frozen peas

  • Salt and Pepper, to taste

  • 2 tbsp thyme, fresh, chopped (for garnish)

PrintPrint

Directions

  • Prepare all ingredients
  • In a pot, bring wine and 1 cup of broth to a simmer
  • In a saucepan, heat 2 tbsp oil on medium heat.  Stir in rice and mix well. Let heat 2 minutes
  • Reduce heat to medium-low.  Stir in wine and broth
  • Add remaining broth to first pot and bring to simmer
  • Add 1/4 cup broth to rice as each 1/4 cup is absorbed
  • Stir CONSTANTLY
  • Continue until all the broth is absorbed and the rice is done…  The rice is done when it looks as if you put heavy cream into the rice and the rice should be firm to bite… About 30 minutes or so
  • Meanwhile, saute onions and garlic over low heat until dark golden brown (takes 20 minutes or so).  You can add optional mushrooms in the last 5 minutes of cooking
  • Remove from heat
  • Stir in balsamic vinegar and set aside
  • Once risotto is done, stir in onion mixture and allow to heat through
  • Add frozen peas
  • Stir in butter and chicken
  • Season with salt and pepper to taste
  • Garnish each serving with fresh thyme