Risotto with Chicken and Caramelized Onions

Indulge in the rich, savory flavors of Risotto with Chicken and Caramelized Onions, a comforting dish that beautifully balances creamy Arborio rice, tender chicken, and the sweet depth of caramelized onions. Perfect for a cozy dinner at home, this recipe combines the elegance of Italian risotto techniques with the hearty satisfaction of a one-pan meal. A splash of dry white wine adds a subtle tang, while freshly grated Parmesan cheese melts into the dish for a luxuriously creamy texture. Garnished with fresh parsley, this risotto is a feast for both the eyes and the taste buds. Ready in under an hour, it’s a warm and satisfying option for weeknights or special occasions alike.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 1.5 cups Arborio rice
• 2 large Yellow onions
• 3 tablespoons Olive oil
• 4 tablespoons Butter
• 6 cups Chicken stock
• 0.5 cups Dry white wine
• 0.75 cups Parmesan cheese
• 2 cloves Garlic cloves
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Slice the onions thinly. Mince the garlic cloves. Cut the chicken breasts into bite-sized pieces and season with a pinch of salt and pepper.

Step 2

In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the chicken pieces and cook until they are golden brown and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, lower the heat to medium-low, add 2 tablespoons of butter, and toss in the sliced onions with a pinch of salt. Cook while stirring occasionally until the onions are golden brown and caramelized, about 15-20 minutes. Remove the caramelized onions and set them aside.

Step 4

In a medium saucepan, heat the chicken stock on low and keep it warm throughout the cooking process.

Step 5

In the skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the Arborio rice, stir to coat with the fat, and toast for 2 minutes until lightly translucent.

Step 6

Pour in the white wine and stir until it has mostly evaporated, about 2-3 minutes.

Step 7

Begin adding the warm chicken stock one ladle at a time (roughly 1/2 cup each time) to the rice. Stir constantly and allow the liquid to be mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and tender, about 20 minutes.

Step 8

Once the rice is cooked, stir in the cooked chicken, caramelized onions, and grated Parmesan cheese. Season with salt and black pepper to taste.

Step 9

Turn off the heat and mix in the remaining 1 tablespoon of butter for added creaminess.

Step 10

Garnish the risotto with chopped parsley if desired and serve immediately.

Nutrition Facts

Serving size	(3275.6g)

Amount per serving	% Daily Value*
Calories	2584.7

Total Fat 140.3g	0%
Saturated Fat 48.0g	0%
Polyunsaturated Fat 6.6g
Cholesterol 532.5mg	0%
Sodium 4689.0mg	0%
Total Carbohydrate 127.4g	0%
Dietary Fiber 6.9g	0%
Total Sugars 20.5g
Protein 180.8g	0%

Vitamin D 9.0IU	0%
Calcium 958.1mg	0%
Iron 12.0mg	0%
Potassium 1364.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.6%

Protein: 29.0%

Carbs: 20.4%