Categories: Meals
Ingredients
- 4 tbsp olive oil
- 2 1/2 cups chopped yellow onion
- 1 tbsp. chopped fresh thyme, plus more for serving
- 1/4 cup balsamic vinegar
- 2 cups chopped rotisserie chicken
- 7 cups chicken broth
- 1 1/2 cups Arborio rice
- 1/4 cup dry white wine
- 2 tbsp butter, cut into pieces
- 3/4 tsp salt
- 1/2 tsp black pepper
Directions
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Heat 2 tbsp oil in a saucepan over medium heat. Add onion; cook, stirring frequently, until light golden brown, 18-22 minutes, adding thyme during the last 2 minutes of cooking. Add vinegar. Cook, stirring constantly, until liquid is evaporated, 1 to 2 minutes. Remove from heat and set aside. Stir in chopped chicken.
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Bring chicken broth to a boil in a large saucepan. Reduce heat to low and maintain a low simmer.
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Heat remaining 2 tbsp oil in a large skillet over medium heat. Stir in rice and cook, stirring constantly, until lightly toasted, about 3 minutes. Stir in wine. Reduce heat to medium-low. Add broth, about 1 cup at a time, stirring frequently until broth is almost absorbed after each addition. Continue to stir and add broth until rice is al dente, about 20 minutes.
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Stir in onion and chicken mixture. Cook until heated through, about 2 minutes. Remove from heat and stir in butter, salt and pepper until butter melts. Divide risotto among bowls and top with chopped thyme.