Roasted Chicken with Caramelized Onions Risotto

Ingredients

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
salt and pepper to taste
2 tablespoons chopped fresh thyme
Handful of shredded Parmesan (my addition)

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.

**Notes from Jill - I had no white wine so I left it out. I threw some parm on top of our bowls right before serving. I cooked the chicken while the Risotto was cooking. The Risotto took FORTY minutes, not 20. The recipe turned out really good and I bet it would be just as good as a vegetarian dish if you left out the chicken.

Crock Pot Risotto

Ingredients

1 1/4 cup uncooked Arborio rice

1/4 cup olive oil

1/4 cup white wine

3 3/4 cups chicken or vegetable broth

1 t dried onion flakes (I use finely chopped onion)

5 cloves chopped garlic

1 t kosher salt

1/4 t black pepper

2/3 cup shredded parmesan cheese (to add at the very end)

The Directions.

Toss the uncooked Arborio rice with the olive oil in your crockpot stoneware. Add the seasonings, onion and garlic. Pour in the broth and white wine, stir to mix flavors.

Cover and cook on high for 2 hours, or until the rice is tender. It took 2.5 hours for me.

Stir in the shredded or grated cheese and leave uncovered for about 15 minutes to let a bit of the moisture escape

Jen's Notes: It will be very porridge like, so its not quite as attractive as you might like for a big night of entertaining but it tastes just as delicious! Enjoy!

Crockpot Risotto

--1 1/4 cup uncooked Arborio rice

--1/4 cup olive oil

--1/4 cup white wine

--3 3/4 cups chicken or vegetable broth

--1 t dried onion flakes

--5 cloves chopped garlic (I don't use this much)

--1 t kosher salt

--1/4 t black pepper

--2/3 cup shredded parmesan cheese (to add at the very end)

The Directions

Toss the uncooked Arborio rice with the olive oil in your crockpot stoneware--add the seasonings and garlic--pour in the broth and white wine--stir to mix flavors--cover and cook on high for 2 hours, or until the rice is tender.

It took 2.5 hours for me.--stir in the shredded cheese and leave uncovered for about 15 minutes to let a bit of the moisture escape

Recipe from A Year of Crockpotting

--Note: You can also use Vegetable Broth instead of Chicken Broth. This is a great winter recipe!