Moist roast chicken breast gets the royal treatment with caramelised onions, balsamic vinegar and creamy risotto. You can roast your own chicken or get roast chicken from the shops. A little grated cheese such as Parmesan before serving is also a nice touch.
4 tablespoons olive oil, divided
1 onion, diced
1/4 cup (60ml) balsamic vinegar
1 1/2 cups (300g) uncooked Arborio rice
1/4 cup (60ml) dry white wine
7 cups (1750ml) hot chicken stock
2 tablespoons butter
2 cups diced cooked chicken breast
1 pinch salt and pepper, to taste
2 tablespoons diced fresh thyme
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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 then stir in the balsamic vinegar and set aside.
Heat the remaining oil in a separate large frypan 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 stock about 1 cup at a time. Add more stock as each cup is absorbed. Continue in this manner until all the stock 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.