Reviewed: Nov. 11, 2008

I thought that this recipe was quite good, but I too am a little confused by the name. I was searching for a recipe for a whole chicken that I wanted to roast, which this is not. Any type of cooked chicken will work well. I also have never heard of risotto being cooked al dente. The whole point of risotto is slow cooking to bring out the starches, which is only achieved well past the al dente point. I cooked my rice nearly an hour, and did use all of the broth. I have no idea how you could use up that much broth in only 20 minutes with the slow cooking that risotto requires. It is a very tasty recipe, though which I guess is what matters most, so I will be making again.

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Linda B.

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Reviewed: Nov. 11, 2008

Be sure to use arborio rice in this dish. Regular rice (long grain or jasmine) isn't going to work. 1/4 cup of the balsamic vinegar is way too much. Carmalized onions take a while to make. They must be cooked over low heat in order to bring out the sugars in the onions. If done correctly, this is a great dish.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Nov. 9, 2008

One of the best dinner recipes I've made from this site.

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DrewsMom

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Reviewed: Nov. 7, 2008

Taste was super yummy. I did find that it took more like 40 minutes than 20 minutes. Nice and easy and yummy!

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BethanyK

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Reviewed: Nov. 2, 2008

Very wonderfully different. I loved it. I can't really picture kids liking it.

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Brianne

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Reviewed: Oct. 30, 2008

I loved it. The first time i made it i followed the directions to the tee and it came out great. I also made it again and added some spinach and portabella mushrooms to the carmilzed onions when they were about half way done, and i loved it as well that way

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Stephanie

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Reviewed: Oct. 20, 2008

Okay, I have to give this a 3 because while I LOVED it (5) my entire family hated it (0). Grilled two chicken breast on the George Foreman grill. Added 1/2 cup orzo to the rice- used all 7 Cups of stock. I thought it was SO good. I will make again with out the balamic- my guys didn't like the balsamic vinegar taste. The cook time is definitely longer than posted, but worth it.

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Oct. 1, 2008

Wow!! I didn't change a thing and this recipe was amazing! Will make again and again!

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Jenny Pieske

Cooking Level: Expert

Living In: Belfast, Maine, USA

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Reviewed: Sep. 4, 2008

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.

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johnthemain

Cooking Level: Beginning

Living In: Mississauga, Ontario, Canada

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Reviewed: Aug. 19, 2008

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.

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ccctheday

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2008

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!

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bmk4343

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Reviewed: Aug. 10, 2008

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!

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Gina

Cooking Level: Expert

Home Town: Dana Point, California, USA

Living In: Mission Viejo, California, USA

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Reviewed: Aug. 3, 2008

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!

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Maureen

Cooking Level: Intermediate

Home Town: Middletown, Connecticut, USA

Living In: East Haddam, Connecticut, USA

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Reviewed: Aug. 2, 2008

onions were too overpowering in my opinion.

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Goldylox

Cooking Level: Intermediate

Living In: Sebastian, Florida, USA

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Reviewed: Jul. 31, 2008

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!!

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Maria

Cooking Level: Expert

Living In: Elkridge, Maryland, USA

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Reviewed: Jul. 28, 2008

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.

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CARBLOVER

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 25, 2008

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.

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Greta

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Reviewed: Jul. 19, 2008

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!

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Mel's Kitchen

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Reviewed: Jul. 17, 2008

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.

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Teri

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Reviewed: Jul. 11, 2008

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!

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laniergardener

Cooking Level: Expert

Home Town: Tippecanoe, Ohio, USA

Living In: Gainesville, Georgia, USA

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Roasted Chicken with Risotto and Caramelized Onions

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