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RECIPE
16 INGREDIENTS 10 STEPS 1hr

Roasted Balsamic Chicken Risotto

5.0
9 Ratings
Creamy risotto scented with garlic and rich from stock tossed with roasted tender chicken thighs and topped with sweet balsamic reduction and basil.
Roasted Balsamic Chicken Risotto Recipe | SideChef
Creamy risotto scented with garlic and rich from stock tossed with roasted tender chicken thighs and topped with sweet balsamic reduction and basil.
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
1hr
Total Time
$2.72
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Risotto

2 Tbsp
2 cloves
Garlic , minced
1 cup
Dry Cooking Wine
6 cups
Low-Sodium Chicken Stock
to taste
Garlic Powder
to taste
Parmigiano-Reggiano

Balsamic Reduction

1/2 cup
Balsamic Vinegar
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Nutrition Per Serving

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CALORIES
927
FAT
32.0 g
PROTEIN
44.1 g
CARBS
110.1 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Wash and dry the Tyson® Chicken Thighs (4) . Rub with Olive Oil (3 Tbsp) and sprinkle with Salt (to taste) and Ground Black Pepper (to taste) . Place in roasting pan with Garlic (3 cloves) and bake 30 minutes.
Step 3
While chicken cooks, prepare the risotto. Add the Low-Sodium Chicken Stock (6 cups) to a pot and bring to a simmer. Keep hot over the stove.
Step 4
Heat the Butter (2 Tbsp) and Olive Oil (2 Tbsp) in a nonstick skillet over medium heat. Using a skillet or saute pan will help risotto cook evenly opposed to a pot.
Step 5
Add the Garlic (2 cloves) and cook until fragrant, a little less than a minute. Add the Arborio Rice (2 cups) and toss to coat in the fat. Cook for a minute to toast.
Step 6
Add the Dry Cooking Wine (1 cup) and cook until absorbed, 2 minutes. Add one cup of the stock, stirring and cooking until fully absorbed.
Step 7
Keep adding the stock one cup at a time until fully absorbed in each addition. Build flavor with Salt (to taste) and Ground Black Pepper (to taste) as well as Garlic Powder (to taste) throughout. The process should take 18-20 minutes.
Step 8
When the chicken is done, remove it from the pan and shred the chicken meat from bone and reserve.
Step 9
For the reduction, combine the Balsamic Vinegar (1/2 cup) and Granulated Sugar (1/2 cup) in a small saute pan. Bring to a boil then reduce to a gentle simmer. Reduce for 5-7 minutes until thick and syrupy.
Step 10
Once the risotto is done, toss in the shredded chicken, squeeze out the roasted garlic, and top with Parmigiano-Reggiano (to taste) , Fresh Basil Leaves (4) , and balsamic reduction.

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Nutrition Per Serving
Calories
927
% Daily Value*
Fat
32.0 g
41%
Saturated Fat
7.7 g
38%
Trans Fat
0.0 g
--
Cholesterol
160.6 mg
54%
Carbohydrates
110.1 g
40%
Fiber
2.3 g
8%
Sugars
29.6 g
--
Protein
44.1 g
88%
Sodium
745.1 mg
32%
Vitamin D
--
--
Calcium
49.5 mg
4%
Iron
2.0 mg
11%
Potassium
54.6 mg
1%
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