Reviewed: Mar. 3, 2008

I poached the chicken with some spices, onions and celery, which made it very moist for the risotto. I also used a red onion and if I make it again, I would use a white onion (the left overs tasted even stronger of onions). I chose this because it was a risotto that was not mushroom, and this was definitely a good one.

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Elizabeth

Home Town: Cherry Hill, New Jersey, USA

Living In: Washington, D.C., USA

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Reviewed: Feb. 23, 2008

My husband and I really enjoy this dish. I've made it without the wine before when I didn't have any on hand and it was still good. The wine does make it better. I probably make this once a month.

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Sarah

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2008

This made for a great dinner! To get some extra veggies, I added some chopped carrots with the rice and tossed in some sauteed asparagus when I mixed in the onions. Also, I backed off on the balsamic a bit, because I'm not a huge fan. Overall, a good recipe. Thanks!

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Karen

Cooking Level: Expert

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Reviewed: Feb. 12, 2008

This truely is a wonderful recipe. What I did for the chicken was bought boneless/skinless chicken breast, cut it into chunks, and cooked it in olive oil and an herb chicken seasoning mix. It was perfect with the risotto and onions. I'll definitely make this again. It's wonderful left over.

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Mrs. Wallace

Cooking Level: Expert

Home Town: Springfield, Tennessee, USA

Living In: White House, Tennessee, USA

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Reviewed: Jan. 24, 2008

This dish was delish!! My friend and I made it for a small dinner party, and everyone liked it. I used red wine vinegar instead of balsamic vinegar for the onions- also added chopped garlic to the onion mixture. I did not use a roasted chicken- I chopped up 3 chicken breasts and sauteed in olive oil with garlic, rosemary and freshly ground pepper. I also added cooked shrimp to the chicken skillet just before the chicken was done. Also added fresh chopped basil to the risotto mixture just before it was done. YUMMMMMM.

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Lindsay Lu

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Sacramento, California, USA

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Reviewed: Jan. 9, 2008

This recipe was the best. I cook a lot of risotto and this one is tops. Thanks for sharing this one.

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Marion Bott

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Reviewed: Jan. 6, 2008

Superb risotto! It's one of the best I've ever made! I made a couple of alterations including the addition of extra balsamic vinegar, a smaller amount of thyme and the addition of mushrooms (8 oz. of canned mushrooms without the juices) to the caramelized onions. However, I would suggest fresh mushrooms instead of canned mushrooms along with a few artichokes after the "caramelization" of the white onion and mushrooms as you add the butter with the chopped chicken to the risotto. I accompanied the risotto with the Mediterranean stuffed chicken from this website along with iceberg lettuce with feta cheese. I will definitely make this recipe again! It's a definite winner.

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Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jan. 4, 2008

We enjoyed this recipe! I cooked the onion at the same time as the rice (in separate pans of course). I marinated chicken breasts in Italian dressing and garlic for half an hour and then broiled them while the onions and rice were on the stovetop. I only used 2/3 cup of Arborio rice for a smaller portion and used a full 4 cups of chicken broth (32oz box). It took 40-45 minutes for the rice and I stirred it almost constantly. I did still use a whole onion but not the entire amount of balsamic vinegar - probably about half. I was worried that the chicken stock would over power the flavor of the rice since so much of it was used and concentrated, but the onions with balsamic really gave the rice a nice flavor and it was so creamy! Instead of mixing the chicken into the rice, I served the breasts sliced on top. Yummy! I'd make this again - thanks!

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MELISSA_B

Cooking Level: Expert

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Reviewed: Jan. 3, 2008

I cooked this in a large quantity and so had difficulty cooking the risotto consistently. I used a lemon/olive oil marinade with the chicken and baked it, which complemented well with the risotto. But the time-consuming nature of this recipe might call for store-bought rotisserie chicken next time in a smaller quantity. Not bachelor friendly, largely because of the time factor.

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jmoon

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 19, 2007

This recipe was okay, but alot of work for something not so great. I cooked the chicken with butter, and cut down on the balsamic, taking into account other people's reviews. The amount of chicken broth required (21 cups for 12 people) was WAY too much. I bought six boxes and only used 3 and a half.

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Bonnie

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Reviewed: Dec. 15, 2007

THe review from the person who lives out of the USA and had to use white rice was spot on. The white rice took about 32 minutes to get al dente, and did not require seven cups of broth (if serving 4). 5 was more than enough. I also added two cloves of garlic directly into the rice as I was adding the broth, and that really "kicked it up a notch." Try adding steamed broccoli florets for a nice addition.

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Jason S. Spiegelman

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Reviewed: Dec. 7, 2007

This recipe is AMAZING. I added a lot less balsamic vinegar than was recommended, but it still had a wonderful flavor. I just eyeballed it. I used the spice mixture from the roast sticky chicken-rotisserie style from this site. I cooked three chicken breasts with liberal spices and then chopped them up into very small bits. The spices on the chicken add a lot of great flavor to the risotto. This is my new favorite food and my husband loved it, too!

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NorbertaSong

Cooking Level: Intermediate

Home Town: West Columbia, South Carolina, USA

Living In: Athens, Georgia, USA

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Reviewed: Nov. 25, 2007

4.5 stars

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Nov. 22, 2007

This recipe was easy to prepare, but I found the balsamic vinegar a bit strong. Next time I'll halve the vinegar and add some vegetables.

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MUSCLETART

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Reviewed: Nov. 7, 2007

I think I did something wrong when I made this. The overall taste was good but the texture was off. I think that I will try this one more time before I give up.

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Mom_of_2

Cooking Level: Expert

Home Town: Kent, Ohio, USA

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 6, 2007

Easy and good, though a tad bit time consuming. I live in Taiwan and can't get to Arborio rice, so the regular white rice took more than half an hour to achieve al dente status. I used leftover home-roasted chicken and the flavor mixed well. Thought the risotto could have used something more than onions, so I added minced garlic - but it could still use another vegetable to make it a more healthy and colorful meal. Overall, yummy! My husband gobbled up two servings.

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MissMuffett

Cooking Level: Beginning

Home Town: Lansing, Michigan, USA

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Reviewed: Nov. 4, 2007

Wonderful and different flavor. I resisted the urge to use more onion than called for, and I'm glad that I did. It was perfect. Changes: I sauteed whole boneless, skinless thighs in a non-stick pan and then wiped the pan clean and used the same pan to cook the onions with no oil. I only used 1 TB oil on the rice, and 1 TB of butter, and added 1/4 cup parmesan at the end. I used the full amount of both the vinegar and the (low sodium) broth. It's supposed to be creamy. Definitely allow more time than the recipe calls for, even with starting the rice first, this took an hour and 15 minutes from start to finish. I finished it by mounding the risotto on the plate and topping it with an entire chicken thigh (instead of chopping it up and adding it to the risotto) and the thyme. Don't omit the thyme---it adds a LOT. Wonderful and elegant.

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AmandaM

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2007

Delicious! I made this for myself and my boyfriend and we both adored it.

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KZANDY

Cooking Level: Expert

Home Town: Hamden, Connecticut, USA

Living In: New York, New York, USA

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Reviewed: Oct. 31, 2007

Absolutely delicious! Moist and creamy, just how risotto should be. It is a definite must to stir in some grated parmesan before serving to give it that extra special taste!! Will definitely make this again.

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candyapple

Cooking Level: Intermediate

Living In: Pretoria, Gauteng, South Africa

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Reviewed: Oct. 28, 2007

This has become my husband's favorite dish and my "signature" dish that everyone requests! I love it!!!

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Tara

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Roasted Chicken with Risotto and Caramelized Onions

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