Roasted Balsamic Chicken Risotto

Recipe

16 INGREDIENTS • 10 STEPS • 1HR

Roasted Balsamic Chicken Risotto

5

10 ratings

Community Pick

Community Pick

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

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Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

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Creamy risotto scented with garlic and rich from stock tossed with roasted tender chicken thighs and topped with sweet balsamic reduction and basil.

1HR

Total Time

$2.72

Cost Per Serving

Ingredients

Servings

4

US / Metric

Chicken

4

Bone-in, Skin-on Chicken Thighs

3 Tbsp

to taste

to taste

Ground Black Pepper

3 cloves

Risotto

2 Tbsp

2 Tbsp

2 cloves

Garlic, minced

2 cups

1 cup

Dry Cooking Wine

6 cups

Low-Sodium Chicken Stock

to taste

McCormick® Garlic Powder

4

Fresh Basil Leaves

to taste

Parmigiano-Reggiano

Balsamic Reduction

1/2 cup

Granulated Sugar

1/2 cup

Balsamic Vinegar

Nutrition Per Serving

VIEW ALL

Calories

927

Fat

32.0 g

Protein

44.1 g

Carbs

110.1 g

Roasted Balsamic Chicken Risotto

Save

Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

http://www.vodkaandbiscuits.com

Cooking InstructionsHide images

step 1

Preheat the oven to 350 degrees F (180 degrees C).

step 2

Wash and dry the Bone-in, Skin-on 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 2 Wash and dry the Bone-in, Skin-on 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 McCormick® Garlic Powder (to taste) throughout. The process should take 18-20 minutes.

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 McCormick® 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 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.

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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