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- Chicken and rice
- Chicken risotto
This is a delicious use of leftover roast chicken, a treat for a Monday night supper! You may choose to roast your own chicken or buy it from the supermarket. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.
883 people made this
- 4 tablespoons olive oil, divided
- 1 onion, chopped
- 4 tablespoons balsamic vinegar
- 340g uncooked Arborio rice
- 4 tablespoons dry white wine
- 1.6 litres hot chicken stock
- 2 tablespoons butter
- 280g chopped cooked chicken breast
- salt and pepper to taste
- 2 tablespoons chopped fresh thyme
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onion and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
- Heat the remaining oil in a separate large frying pan over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the stock about 250ml at a time. Add more stock as each addition is absorbed. Continue in this manner until all the stock is absorbed and the rice is al dente, about 20 minutes.
- Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.
Watch our video to see how to make a perfectly roasted chicken every time. Watch now!
Reviews & ratingsAverage global rating:(486)
Reviews in English (376)
A little on the bland side, had to add lots of salt and pepper to perk it up and fresh lemon juice. Could do with having some veggies added to it too so would do that next time.-24 Oct 2011
It was very filling and very nice you can try this with many different meats and even some fish if you want to. thumbs up from me-05 Jan 2013
Bit bland and all white. Simple enough to make though.-22 Oct 2012
Roasted Chicken Risotto with Caramelised Onions
This is a delicious use of leftover roast chicken, a treat for a Monday night supper! You may choose to roast your own chicken or buy it from the supermarket. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.1 Picture
Chicken With Caramelized Onions and Croutons
David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.
This idea came to me from the great New York Times food reporter Julia Moskin. Scatter a bunch of sliced onions and shallots across the oiled bottom of a large pan, then put a bunch of chicken thighs on top, skin-side up. Season the thighs with salt and pepper, then slide the pan into a 425-degree oven to roast until the chicken is crisp on top and cooked through, about 35 minutes. Shake the pan every so often, and add wine or stock if the onions are browning too fast. Meanwhile, make some croutons from good, chewy olive-oil-tossed bread, toasting them until golden in a pan or in the oven alongside the chicken. They can be cut or torn up — no matter. Put the croutons on a warm platter, dump the contents of the roasting pan over the top and arrange the chicken on top of that, mixed with bitter greens. Boy howdy.
Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.
Oven-Baked Chicken Risotto With Spring Onions, Fennel & Rosemary
This fuss-free oven-baked risotto recipe requires hardly any attention at all and delivers a dish of tender, creamy rice, topped with crispy chicken that falls beautifully off the bone. You’ll also be happy to know that there’s no sautéing or stirring involved, simply arrange the flavour-packed ingredients in a large dish, and let the oven do the rest!
OVEN-BAKED CHICKEN RISOTTO WITH SPRING ONIONS, FENNEL & ROSEMARY RECIPE
1 cup Arborio rice
3 cups chicken stock
1 cup white wine
1 bunch of spring onions, finely sliced
1 butterflied chicken, or 1 kilo of chicken drumsticks
1 lemon, quartered
2-3 sprigs rosemary
2 Tbsp fennel seeds
Extra virgin olive oil for drizzling
1. Pre-heat the oven to 180C.
2. In a large baking dish, add the Arborio rice, chicken stock and white wine, then sprinkle over the spring onions. Arrange the chicken and lemon quarters on top, and then top with the rosemary, fennel seeds and a drizzle of extra virgin olive oil.
3. Bake for 60 minutes, or until almost all the liquid has absorbed, and the rice is tender.
- 1/2 pound thickly sliced meaty bacon
- 1/4 cup extra-virgin olive oil
- 2 large onions, halved lengthwise and thinly sliced crosswise
- 2 quarts chicken stock or low-sodium broth
- 2 garlic cloves, minced
- 2 cups arborio rice
- 1 teaspoon coarsely chopped thyme
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Salt and freshly ground pepper
In a large skillet, cook the bacon over moderate heat until crisp, about 8 minutes. Transfer to paper towels to drain, then crumble.
In a large saucepan, heat 3 tablespoons of the olive oil. Add the onions and cook over moderately high heat until lightly browned, about 4 minutes. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and browned, about 20 minutes. Transfer the onions to a plate. Rinse out the saucepan.
Bring the stock to a boil in a medium saucepan. Cover and keep hot over low heat. Heat the remaining 1 tablespoon of olive oil in the large saucepan. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the rice and cook, stirring, for 2 minutes. Add enough hot stock to cover the rice, about 1 1/2 cups, and stir constantly over moderate heat until the stock has been absorbed. Continue adding stock, about 1 1/2 cups at a time, and cook, stirring, until it has been completely absorbed before adding more. The rice is done when the grains are just tender and the sauce is creamy, about 20 minutes.
Remove the pan from the heat and stir in the onions, bacon, thyme and 1/2 cup of Parmesan. Season with salt and pepper. Spoon the risotto into bowls and serve with additional Parmesan.
Roasted chicken risotto with caramelised onions recipe - Recipes
There are some things that I can never get enough of, onion an example. I am an onion person, they are perpetually in almost all of my dishes and one thing's for sure, they definitely won't give you a distinct repugnant body odor. Or breath, in that manner, I swear. If you stink and you also happen to eat loads of onions, enough of the blaming game, time to get yourself some bath scrubs and shower foam.
That aside, who the hell dosen't like some good old roast chicken? If for some reason you find it distasting then "sucks to be you" because right now I have an absolutely mind-blowing recipe to share -
Lemon-Garlic-Rosemary Roast Chicken Thighs
Mise En Place
Makes 3 chicken thighs
3 Chicken Thighs, skin on, patted dry with kitchen paper
3 Sprigs of Rosemary, halved lengthwise
3 Slices of Lemon
3 Cloves of Garlic, Crushed
Sea Salt & Black Pepper
- Preheat oven 220 Celcius.
- Carefully shaft your finger between the meat and the skin, creating a pocket without having the skin to fall off.
- Stuff lemon and garlic into the pocket.
- Rub the exterior of the chicken with salt, pepper and minimal olive oil.
- Place each chicken thigh on a baking tray with rosemary underneath.
- Roast for 15mins.
- Lower heat to 125 Celcius and cook for another 15-20mins.
- Remove and discard stuffings and rosemary. Buon Appetito!
For my favorite part, here comes the caramelized onions -
It's pretty simple actually. Saute your chopped onions with butter until brown and deglaze with balsamico. Very easy, very tasty. To make the final product, you stir the onions and chicken with a basic risotto recipe, which I'm really lazy to post because there are tonnes of them at google, then season with salt and pepper.
Heading back to camp. See you soon.
Oh and I have turned on the comments already.
For the vegetables I used leftover carrots and broccoli and I also added in some peas and red peppers. But feel free to add whatever veggies you have at home.
The great thing about this risotto is also the fact that you don’t have to stand at the stove constantly stirring and adding stock.
All the liquid gets added at the beginning, so you can leave it to cook itself and just give it a little stir every so often. Super simple!
This makes a really tasty and comforting family dinner on a Monday and is such a brilliant way to use up the bits of meat from a whole roast chicken that would usually go in the bin.
If you my Chicken & Vegetable Risotto recipe yourself please do let me know what you think. Or tag me in a picture on Facebook, Instagram or Twitter. I’d love to see your pictures and hearing your comments about the recipes.
For the caramelised artichokes and purée, bring a large pan of salted water to the boil and cook the artichokes for 10–15 minutes until cooked through. Drain and set aside.
Heat the butter in a frying pan and caramelise lightly, then add the artichokes and cook until golden-brown.
Place half the cooked Jerusalem artichokes in a blender and blitz until smooth. Season with salt and pepper and set aside. Keep the rest of the caramelised Jerusalem artichokes warm to serve
To make the Jerusalem artichoke crisps, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the Jerusalem artichoke slices until crisp and golden-brown. Drain on kitchen paper and season with salt. Set aside.
To make the risotto, preheat the oven to 200C/180C Fan/Gas 6. Place the onions in a roasting tin and drizzle with olive oil, wrap the garlic bulb in foil and place on the tray and roast for 30–40 minutes, until caramelised. Remove the roasted garlic from the skins and roughly chop the roasted onions.
Heat one tablespoon of the oil with the butter in a heavy bottomed saucepan, add the caramelised garlic and onions and cook for 2 minutes, then add the rice and mix well. Pour in the wine and allow to evaporate, then add the chicken stock and season with salt and pepper. Cook over a medium-low heat, stirring occasionally, for about 15 minutes, or until the rice is cooked. Finely grate a little black truffle into the cooked risotto and stir through.
Preheat a grill to high and place 2 tablespoons of the artichoke purée into the bottom of two ramekins, then spoon the risotto mixture on top. Top with the Parmesan and breadcrumbs and place under the grill until melted and bubbling. Top with more grated black truffle and the Jerusalem artichoke crisps and set aside.
To make the salad, place the leaves in a large bowl and drizzle with the olive oil . Heat a large griddle pan over a high heat and griddle the leaves for 2–3 minutes on each side until golden-brown.
Mix the walnut oil and lemon juice together and season with salt and pepper. Place the cooked leaves back in the large bowl, dress with the walnut vinaigrette and add the toasted walnut halves.
Serve the grilled risottos with the salad and caramelised artichokes on the side.
Roasted chicken risotto with caramelised onions recipe - Recipes
I couldn't think what to cook for the girls coming round last night, then writing up my recipe for Soup Aux Moules somewhat randomly inspired me to make risotto! It was perfect - I could adjust the quantity as required, and I could use the creamy, cheesy ingredients which are usually out of bounds!
I pondered what to make - A doesn't eat anything orange (!) so butternut squash risotto was out of the question and V doesn't do seafood. Two of my standbys were struck down! I thought about something with chorizo, but couldn't make it click into a whole meal. So in the end I decided to make something completely different.
- 1 rotisserie chicken, meat taken off the bone and chopped into bitesize pieces
- 2 large onions
- 2 cloves garlic, crushed
- 1 tspn sugar
- 100 ml balsamic vinegar
- olive oil to fry
- 500g risotto rice - I usually use Carnaroli, but the store was out do I used Arborio instead - with good results!
- 1 litre stock - I used some of the stock I made from the roast turkey we had for Christmas - its flavour was perfect for this!
- 200 mls white wine
- 100g finely grated parmigiana - plus extra for shavings
- 1 tbsp chopped fresh tarragon
- salt and pepper
Right - hope you're still with me!
You can make the caramelised onions in advance - just keep them in the fridge for up to a week until you need them. They are also fabulous with cheese, or spread on garlicy crusty bread. so beware them may not last long enough to make it into the risotto!
In a saucepan, heat the stock thoroughly and keep it at a simmer - when you ladle it into the risotto it should not be cold.
You should have 1/2 onion left from the caramelising process. Finely chop this.
Heat a glug of olive oil over a medium heat, then sauté the onions for 3/4 minutes. Add the crushed garlic and fry for another minute.
Add the risotto rice, and continue to fry, ensuring you keep the rice moving at all times. After a few minutes it will start to go translucent round the edges, and also makes a slight cracking sound. (Which sounds a bit weird, but you can hear the tone of the frying change!)
Add the white wine to the pan, and keep stirring until all the alcohol has evaporated off/been absorbed.
Add a ladle of the stock and stir until it is absorbed. Repeat. After 15 minutes, test the rice for doneness - it should still have a bit of bite, but have lost its chalkiness. Add the tarragon now. If the rice still isn't cooked, when the stock runs out, use boiling water to finish it off.
Once the rice is done, turn off the heat, mix in the chicken, grated parmesan, and caramelised onions. Put a lid on it and leave it to sit for at least 5 minutes. This is similar to resting meat - and gives the rice a chance to relax and absorb excess liquid.
The base for this 10-ingredient, 30-minute recipe starts with warmed vegetable broth, which you can make yourself (for the win), or just grab some store-bought (our favorite brand is Imagine).
Next come shallot and shiitake mushrooms, which are sautéed until golden brown. Ideally, the mushrooms start to dry out a little and become deep golden brown and caramelized for the ultimate hearty mushroom flavor.
Caramelization happens when the mushrooms have plenty of space to touch the pan without overlapping, so use your largest pan or pot to ensure they have plenty of room to swim.
Lastly, add vegetable broth a little at a time, keeping a consistent low simmer and stirring frequently until the rice achieves an “al dente” texture – soft with a little bite.
Once the rice is done, turn the heat off, add your vegan parmesan cheese (or just some nutritional yeast or other vegan cheese of choice), and stir to combine.
We hope you LOVE this risotto! It’s:
Easy to make
& So delicious
This would make a great weeknight meal when you’re craving something comforting and nourishing and need it on the table fast. It would also be great for hosting, especially when paired with something like our Best Vegan Meatballs, Best Whole Roasted Cauliflower, Vegan Ricotta Sun-dried Tomato & Pesto Salad, and your favorite red or white wine.
If you’re into risotto, also be sure to check out our Mushroom & Leek Risotto, and Creamy Vegetable Risotto!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!