YUMMY!

Roasted Chicken with Risotto and Caramelized Onions

4 tablespoons olive oil, divided
1 onion, chopped
1/4 cup balsamic vinegar
1 1/2 cups uncooked Arborio rice
1/4 cup dry white wine
7 cups hot chicken broth
2 tablespoons butter
2 cups chopped cooked chicken breast (I used deli chicken-but you could use grilled chicken-healthier)
salt and pepper to taste
2 tablespoons chopped fresh thyme

I played with the seasonings & also heated wine that was added to rice. BC said it was delicious and he would love to have it again. Serve with salad & bread. EASY!
DIRECTIONS
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, stir in the balsamic vinegar and set aside.
Heat the remaining oil in a separate large skillet 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 broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth 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.


Olive oil heating on the left/ onions carmelizing on the right front/broth & wine heating on back right.
Rice heating sauting with olive oil in heated skillet.

Onions almost carmelized, broth, and rice cooking in broth-1 c. at a time.

Carmelized onions with balsamic vinegar added.

Finished dish. I would suggest adding parmesan cheese before serving-personal preference.