Frugal Recipes: Roasted Chicken With Risotto & Caramelized Onions

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Have you ever watched Hell’s Kitchen? It’s a show about a famous chef with little (if any) patience. Gordon Ramsey’s goal throughout the show is to find one chef capable of being the head chef at a famous restaurant. He puts the contestants through several “hellish” dinner services to test their skills and how they handle the pressure of being a real life chef in a hardcore setting. Throughout the show he equally berates/rewards the contestants for their efforts and I have to admit…it’s pretty entertaining.

The dish that so often seems to trip up Hell’s Kitchen contestants is the infamous risotto. Risotto sounds fancy, doesn’t it? I guess it can be, but it doesn’t have to be. It’s actually a very simple (albeit time consuming) frugal meal that anyone can make. It’s very creamy and filling. Now can you make it to Gordon Ramsey’s standards? Who knows, but I suspect he would be horrified by my laid back approach to risotto making. Regardless, when I first took on this epic dish, I was terrified. Anytime anyone brings a risotto up to the “pass” for Chef Ramsey to inspect, I hold my breath. The few times he sings praise I feel instant relief. More often though he spits it out and knocks over a trash can or two.

Don’t worry though, grab a book and pull a chair up to the stove. Risotto doesn’t have to be your downfall. This recipe is ridiculously easy, fairly frugal and oh so yummy.

Roasted Chicken With Risotto And Caramelized Onions

Inspired by Allrecipes


  • 4 tbsp olive oil
  • 1 chopped onion
  • 1/4 cup balsamic vinegar
  • 1 1/2 cups Arborio Rice (important…be sure to use this rice)
  • 7 cups chicken broth
  • 2 tbsp butter
  • salt & pepper to taste
  • thyme
  • 2 cups diced cooked chicken breast (I roast mine with some olive oil and salt and pepper)


  1. Heat 2 tbsp of oil in a sautee pan. Sautee onions low and slow for 15-20 minutes. Remove from heat and add vinegar. Set aside
  2. Heat 2 tbsp of oil in a pot over medium heat. Add rice and stir for about 2 minutes
  3. Stir in broth 1 cup at a time until absorbed…this requires vigilance and it can take quite a while. Stir consistently, but don’t stress…just make sure too much liquid doesn’t evaporate before you add more.
  4. Stir in onions mixture, chicken, butter, salt & pepper and thyme
  5. Top with some shaved Parmesan if desired. (I topped this one with some Kraft 5 Italian Shredded Cheeses)

Time consuming, but so worth it. This is probably my husband’s favorite meal that I make. It might not be Gordon Ramsey worthy, but my family definitely enjoys it!

Linking up:

Full Plate Thursday

Life As Mom

It’s A Keeper Thursday

Tell us what you think:

  1. says

    Don’t you love making risotto? I don’t find it difficult at all and we absolutely love it here. I love how you’ve used carmelized onions and roasted chicken in yours. I need to try that the next time that I make risotto. Thanks for sharing your recipe!

  2. says

    Hi Heather,
    Your recipe for Roasted Chicken and Risotto looks great. Your presentation is very nice and really invites me to try this dish which I intend to do…very soon. Thank you so much for bringing this lovely dish to Full Plate Thursday and please come back!

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