Wednesday, January 23, 2013

Chicken, Caramelized Onion & Parmesan Risotto

Here is yet another post I typed up months ago, and only recently managed to edit the photos. Hopefully that doesn't deter you, because this is fantastic. I know I'm known for using adjectives, but I sincerely mean the praise for this delicious recipe (Thank you, Jourdan!).

In a nutshell, this is a warm, creamy and hearty meal. You really don't need anything else to make it a meal, although a nice green veggie on the side certainly wouldn't hurt. I'm thinking of experimenting by adding spinach to this, to really round out the meal. If you make some modifications be sure to share!

On a side note, I do apologize for the poor-quality pictures. I'm working with my iPhone, since our camera is on the fritz, and the dark winter lighting certainly doesn't help matters.

Chicken, Caramelized Onion, & Parmesan Risotto
Serves 4, depending on portions 

*3 to 4 cups low-sodium chicken broth (or one 32 oz box)
*4 tablespoons unsalted butter
*1 small onion, finely chopped
*1 clove garlic, minced
*1 1/2 cups Arborio rice
*1 cup dry white wine, such as Sauvignon Blanc
*1/2 teaspoon salt
*1/4 teaspoon freshly ground black pepper
*1/2 cup freshly grated Parmesan, plus more for serving
*2 or 3 chicken breasts or thighs
*1 large onion
*1 tablespoon butter
*1 teaspoon brown sugar 

*Drizzle chicken with olive oil and sprinkle with salt & pepper.  Roast in the oven at 375 for 20-30 minutes until cooked through. 

*While chicken is cooking, melt 1 tablespoon butter in a skillet.  Add sliced onion and sugar and cook over low heat until onions are caramelized. 

*In a medium saucepan, bring the broth to a simmer and keep warm over low heat.

*In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon (or whisk), until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine (or broth) and simmer gently until all the liquid is absorbed, 3 to 5 minutes.

*Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.

*Shred the chicken.  Add the chicken, onions, salt, pepper, and 1/2 cup of Parmesan to the risotto.  Adjust seasoning to taste. Serve immediately, topping with additional Parmesan.

First few steps...onion, rice, broth and mixture!
roasted chicken and shredded chicken
onion and caramelized onion
the delicious finished product!


  1. Miss reading your blog!!! Saw you were having trouble talking today:) Get better soon!

    1. Thanks, Sara! You're too sweet! Voice is almost better now - but yelling at the IU game didn't help the healing process along. :)


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