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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
- 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
- 2 cups diced cooked chicken breast (I roast mine with some olive oil and salt and pepper)
- 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
- Heat 2 tbsp of oil in a pot over medium heat. Add rice and stir for about 2 minutes
- 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.
- Stir in onions mixture, chicken, butter, salt & pepper and thyme
- 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!
4 thoughts on “Roasted Chicken With Risotto & Caramelized Onions”
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!
I really do! I’m glad you enjoy it as well. It’s not all that difficult at all. Just a bit time consuming!
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!
Thanks for hosting!