Roasted chicken with risotto and caramelized onions.
1. Heat 2 tablespoons of oil in a medium saucepan over medim heat.
2. Stir in onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown.
3. Remove the heat, stir in the balsamic vinegar and set aside.
4. Heat the remaining oil in a separate large skillet over medium heat.
5. Stir in rice and mix well.
6. Let heat for about 2 minutes then pour in wine.
7. Reduce heat to medium low and start pouring broth about one (1) cup at a time.
8. Add more broth as each cup is absorbed.
9. Contine in this manner until all broth is absorbed and rice is al dente (about 20 minutes).
10. Stir in the reserved onion mixture and allow to heat through.
11. Remove from heat and stir in butter and chicken.
12. Season with salt and pepper to taste and garnish each serving with fresh thyme.
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Serving Size: 1 Serving (644g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 612 | ||
Calories from Fat: 186 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.6g | 28 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 86.9mg | 27 % | |
Sodium 1740.3mg | 60 % | |
Potassium 490.2mg | 13 % | |
Total Carbohydrate 71.4g | 21 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 68.4g | ||
Protein 31.4g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 612
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