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RECIPE
15 INGREDIENTS10 STEPS1HR

Roasted Balsamic Chicken Risotto

5.0
9 Ratings
Roasted Balsamic Chicken Risotto Recipe | SideChef
Roasted Balsamic Chicken Risotto Recipe | SideChef
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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
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Chicken

3 Tbsp
to taste
Salt and Pepper
3 cloves

Risotto

2 Tbsp
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
941
FAT
32.7 g
PROTEIN
44.4 g
CARBS
111.7 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 and 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 and 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
941
% Daily Value*
Fat
32.7 g
42%
Saturated Fat
7.8 g
39%
Trans Fat
0.0 g
--
Cholesterol
160.6 mg
54%
Carbohydrates
111.7 g
41%
Fiber
2.4 g
9%
Sugars
29.6 g
--
Protein
44.4 g
89%
Sodium
745.9 mg
32%
Vitamin D
--
--
Calcium
58.5 mg
4%
Iron
2.1 mg
12%
Potassium
74.6 mg
2%
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