recipe reviews for:

Roasted Chicken with Risotto and Caramelized Onions

“Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.”

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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

Cooking Level: Intermediate

Home Town: Prescott, Arizona, USA

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: Bountiful, Utah, USA

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

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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Reviewer:

Courtney

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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Reviewer:

ClemMama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Hebron, Kentucky, USA

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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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

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.

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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Reviewer:

Thef150girl

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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Reviewer:

christophersmom

Cooking Level: Intermediate

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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