Chicken Risotto with Balsamic-Caramelized Onions

1. 1

   Warm 2 tablespoons olive oil in a medium saucepan over medium heat. Cook the onion in the hot oil, stirring, until deep golden brown, 15 to 20 minutes.

2. 2

   Take off the heat and stir in the balsamic vinegar; set aside.

3. 3

   Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir the rice in the hot oil for 2 minutes.

4. 4

   Pour in the wine while stirring. Lower the heat to medium-low.

5. 5

   Add 1 cup hot broth; cook and stir until the broth is absorbed.

6. 6

   While stirring constantly, keep adding the remaining broth, 1 cup at a time, until all the broth is absorbed and the rice is tender yet slightly firm, about 20 minutes.

7. 7

   Stir in the reserved onion mixture until warmed through. Remove from the heat.

8. 8

   Stir in the chicken and butter; season with salt and pepper. Garnish each serving with thyme.

• Calories 698.73 kcal High
• Protein 39.21 g Good Source
• Carbs 69.65 g Moderate
• Total Fat 26.47 g High
• Saturated Fat 8.14 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 140.07 mg High
• Sodium 2038.29 mg High
• Fiber 2.69 g Low Source
• Sugar 4.25 g Moderate
• Added Sugar 0.14 g Low Source
• Calcium 28.52 mg Low Source
• Iron 4.46 mg Good Source
• Potassium 595.32 mg Moderate
• Vitamin A 46.86 mcg_rae Low Source
• Vitamin C 4.11 mg Low Source
• Vitamin D 0.07 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Onions 🧅
• Alcohol 🚫🍷