Reviewed: Nov. 16, 2009

I wish I had read the reviews before I made this. It tasted great until we added the balsamic onions. I love balsamic but it totally overpowered the dish and made it taste almost sour. I'll use this recipe as a good base for other risottos, but will skip the balsamic next time.

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cakes

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Reviewed: Oct. 30, 2009

This did not taste like risotto to me. I should have cut back on the balsamic as others suggested. The only thing that "saved" this recipe was adding about 1/4 cup of parm and about 1/4 cup of heavy cream at the end, this gave it more of a risotto taste but the balsamic was still overwhelming. (and that's coming from someone who loves balsamic and uses it often in cooking) So, I would suggest cutting the balsamic to at least 1/8 cup, add 1/4 cup heavy cream and allow it to absorb a bit at the end of cooking, remove from heat and add 1/4 cup parm.

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foofer

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Reviewed: Oct. 15, 2009

This was "OK" -- I really felt the balsamic vinegar overpowered the dish, I probably would not make again.

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LOVECED

Cooking Level: Expert

Living In: Hauppauge, New York, USA

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Reviewed: Oct. 14, 2009

Very good recipe; would be great with some modifications. I followed it as written, except I sauteed some chopped chicken breast instead of roasting. I also did 1 T oil and 1 T butter when carmelizing the onions; they took around 40 minutes on a low heat. I also only needed about 5 cups broth -- after that the rice was perfectly done. Next time I would cut the balsalmic down to about 1/8 cup. I like balsalmic, but I thought the taste was a little strong and overpowered the onions a bit. I would also add some minced garlic. I worked on a small stove so I heated the broth and wine in a small coffee cup in the microwave shortly before adding them into the rice. It worked out very well! The risotto was creamy and my husband ate several servings and licked his plate clean. Thanks for the recipe!

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Rachel

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Reviewed: Sep. 24, 2009

Wow my son loved it. Great rich taste. Will make it again!

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Amy

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

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Reviewed: Sep. 14, 2009

Really nice recipe! I used chicken I'd roasted the day before for another meal. Also added some grated Parmesan at the end with the chicken.

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Pamela

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 12, 2009

The balsamic was too heavy so I scaled it back to about 2T as another user suggested. It turned out great!!!

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Courtney

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Reviewed: Sep. 8, 2009

Hubby says give it 6 stars. I used 2T balsamic, added garlic with the onion, added artichoke hearts with the chicken. Other users are right cant really tell the chicken was roasted so maybe next time I'll use regular...also used white grape juice b/c I didn't have any wine :(

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ClemMama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Hebron, Kentucky, USA

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Reviewed: Aug. 20, 2009

I really liked this. I used some grilled herb and lemon chicken breasts I had in my freezer. I can see the balsamic being too strong for some - especially if you are using a really cheap or harsh one. Use a good quality balsamic and add it slowly at the end to eliminate the possibility of overpowering this with vinegar. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Aug. 16, 2009

Even though I made some slight changes, I give this a 5 because it would still be amazing as it's written. I cooked 2 chicken breasts - on the stove top - in about 6 cups of water seasoned with salt, pepper and onion powder. After taking out my cooked chicken, I used the broth for cooking my arborio rice. With the advice of others, I added an extra onion. Also tossed in some mushrooms and fresh garlic as the onions started caramelizing. Stirred in some thinly sliced zucchini to the onions mixture when I added the balsamic vinegar, after taking it off the heat. Wanted to "bulk it up" a bit by adding veggies to make it a well-rounded meal. This fed my family of 4 (2 adults, 2 small children) with some leftovers for my lunch tomorrow! This was AMAZING!! Will definitely make it again, but only on the weekend when I have a little more time - and my husband to help with the kids.

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Carrie B.

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Reviewed: Aug. 10, 2009

Very good. Didn't have the correct rice so I used basmati. Turned out really good but not as creamy as I expected, may be from the rice. We will make it again.

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Thef150girl

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Reviewed: Aug. 10, 2009

Was a pretty disapointing dish. I expected so much more from this. I used left over chicken breast from our bbq and I think it all went wrong when I didn't use homemade stock - I used store bought stock. The finished taste was all stock and you couldn't even taste the rice/chicken/onions. It would have been better if I had used half stock and half water I think. Also there is no need to cook the onions and rice in separate pans. I cooked the onions, with some garlic, as directed then just added the rice to the same pot and began cooking the risotto. Surely you want the rice to absorb all the different flavours so why keep them seperate?

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christophersmom

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2009

I hate giving bad reviews. I honestly do. The flavours were terrible. I have made many a risotto. I'm sorry to be so harsh, but I just don't understand why this has gotten so many good reviews.

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prittykitty74

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Aug. 2, 2009

This was an fantastic dish! I used 1 large onion, and instead of removing them from the heat right away, I let the balsalmic (1 tbsp) reduce for a couple minutes before removing it. I used about a half of a rotisserie chicken, and served it with a salad and galic toast- delicious!

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Jilliebean

Cooking Level: Intermediate

Home Town: Northfield, Minnesota, USA

Living In: Eagan, Minnesota, USA

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Reviewed: Jul. 24, 2009

Yummer's, loved this dish. I'll be making this again.

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michelle

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Reviewed: Jul. 23, 2009

The flavor of the balsamic vinegar was nice. I didn't add chicken to the dish because I used the risotto as a side. It's best eaten immediately.

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cruisergirl21

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2009

The onions and balsamic vinegar were the best part of this dish. It was a delicious idea. However, the cooking time for the risotto is off. It took more like 35-40 mins to make the right texture. I'm not sure why it's called roasted chicken in the title, when there's no instruction on how to make the chicken. I ended up using a George Forman grill, while seasoning the chicken with salt, pepper, garlic and onion powder. As a note, it makes far more than 4 servings, unless you're eating far more than you should. As most leftovers, it wasn't very good the next day. So I'd say eat it when you make it.

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Phiny

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 6, 2009

Too salty! Use reduced sodium chicken broth, do not add extra salt at the end and use ONLY 1 T. balsamic vinegar (cannot stress that enough). Definitely use 2 onions and 2 t. minced garlic. Fresh thyme at the end made it taste heaps better.

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WorldTraveler87

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Reviewed: Jun. 30, 2009

So good! Recipe definitely took longer than the suggested 20 min to make the risotto but it was worth it. I used a huge vidalia onion and 1 tbsp of balsamic vinegar, which made for an amazing flavor. I'm going to add asparagus next time.

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Bluecrablvr

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Reviewed: Jun. 27, 2009

Great recipe! You definately need patience and constant attention to cooking the risotto. I added gorgonzola and mushrooms as well. The second time I made it, I switched out the chicken with shrimp and crab. Sooo good!

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captncrazy

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Roasted Chicken with Risotto and Caramelized Onions

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