Was great! Cooked a little longer than mentioned, and also used less balsamic vinegar. Will definitely cook agian, but next time I think I'll some mushrooms to the recipe.

I thought this recipe was great! I didn't put chicken into the risotto, I served it as a side dish with a balsamic marinated steak, and I only used about 5 cups of stock. It was super easy! And tasted delicious. I will be making this again.

This is one of our favorites it is simple and delicious! I do a few things slightly differently. I always add mushrooms - I cook them with the onions for the last 5 minutes. To make it a bit healthier, I only use 6 cups of low sodium chicken broth - 7 cups of the regular is just a crazy amount of sodium! I also skip the butter at the end - it is a bit tastier with it, but not enough for me to justify the extra fat/calories. I also cook my own chicken breasts with a little garlic and olive oil. I use about 1/8 cup of vinegar - I love vinegar but with a 1/4 cup, all you taste is vinegar!

This was really good! My whole family loved it even my two kids ages 5 and 2. I followed the directions. I used a rotisserie chicken from the grocery store. Instead of using "rice" I used actual Risotto pasta. It used less broth than called for so I would make sure to follow the directions and add it one cup at a time... It used about 2 1/2 cans of broth (plus the water because I used condensed). I wouldn't add any sundried tomatoes because I think this would be too much but I definately could see adding mushrooms... I might do that next time! Yummy!

This is superb! I did cut down on the balsamic vinegar and I used chicken that had been grilled in a tarragon/balsamic vinegar marinade, otherwise pretty much left it as written. We love it!

onions were too overpowering in my opinion.

OMG this was so good! I added baby spinach to it and I used left over chicken that was simply marinated in Italian dressing and baked the night before. FANTASTIC!!

This was okay, we reduced the vinegar to 1 TBS, I can only imagine how overpowering the 1/4C must be. Wouldn't make it again.

Way too much viniger! I'm going to try it again another time leaving the viniger out to see if that helps but it sture spoiled what I think could have been a great dish.

Very Disapointed! This looks like a big ple of mush - I was embarassed to serve it even to my own family!!! Thank goodness I didn't serve it to company! After reading other posts I did put mushrooms in as well, but I was going to also add minced garlic but I did not. Maybe if I did add the garlic it would taste better? My family eats almost anything but this got a big thumbs down. The taste was terrible - all I tasted was the vinegar! Just drink vinegar straight out of the bottle to save yourself some time. Ewww.... Don't waste your time as it also takes FOREVER to prepare! MUCH longer than what the recipe says. What a disapointment. :(

Kudos to Michelle for sharing her recipe! This dish has the most fabulous flavor! Be sure to cook the onions s-l-o-w-l-y; this is the trick. Delicious!

This recipe got okay reviews from my family. This was my first try at it, so I may give it another shot and take some of the other reviewers suggestions about tweeking it.

I received The Pampered Chef rice cooker as a xmas gift, until then, I never cooked rice because it never turned out. Now it always does, perfectly and cuts cooking time to 1/3 I used Risotto for this recipe & added peas but the really tasty part is the caramelized onions and balsamic. Great recipe! Thanks!

This makes a good, easy side dish when I leave out the chicken.

This was very tasty, and although it was a little time consuming, it's certainly worth doing every once in a while. I'd also like to speak out in defense of the roast chicken idea. I think that roasted chicken tastes better in this one than grilled or boiled. Plus, for one or two people, leftovers from a roast chicken are perfect for this recipe. I never eat the whole chicken in one meal (even with one other person helpng), so I pull off the extra (usually around 2 cups) and shred it. For this recipe, I tossed the carcass into four cups of store-bought broth, added 3 cups of water, an onion and some parsley and simmered for an hour to perk up the boxed stock. So for the price of one chicken (usually less than a package of breasts, for that matter) I get several meals. I'm not a big fan of onions, so I used shallots instead, minced them, and just left them in while cooking the rice so that they melted into the dish. I'd also recommend low sodium broth, as the salt gets concentrated as liquid evaporates. I think when I make this again, I'll also increase the wine to 1/2 a cup.

Relatively simple, but my whole family enjoyed this dinner. I changed it slightly so that I could do it in the pressure cooker (such an easy way to make risotto) and because I only had red wine on hand instead of white. I used 2 vidalia onions and a little minced garlic and sauteed them with the arborio rice until the onions began to carmelize. For me pressure cooker, the ratio is 1.5 cups of arborio rice to 4 cups of liquid. For the liquid, I used 3 cups of chicken broth and 1 cup of red wine. Poured that all in at once and set for high pressure for 5 minutes. When it was done, I stirred in the balsamic vinegar and some parmesan. We did use the rotisserie chicken because our kids (3 and 5) eat it up and love it in comparison to regular chicken breast. I served with a side of simple sauteed green beans (fresh from the garden - yum!)

This is delicious. I halved the balsamic vinegar and doubled the wine. I don't think I would eliminate the vinegar altogether because it really adds to the flavor. However, I think the entire amount might be too overhelming. I also sauted about 4 ounces of sliced mushrooms after the onions were done. While cooking the last cup of stock into the risotto, I added a bag of fresh baby spinach and let it wilt down. This not only added color but nutritional value. Also, I don't think using a roasted chicken is completely necessary but given the amount of time and attention a risotto needs, it was nice not to