Chicken, Caramelized Onion, & Parmesan Risotto

I had planned our whole dinner menu out a few weeks ago without looking at the weather and of course we had multiple 75 degree days in the end of October.  It was awesome!!!  But not great weather for the soup I had planned.  So I rummaged through our pantry to see if I could find something else to make.  As soon as I saw the box of risotto I remembered seeing a chicken & caramelized onion recipe on Pinterest.  I just followed my Parmesan Risotto recipe and added chicken & onions.  It was so so good!  So creamy and comforting!  But suitable for warm weather too :)

 

 

 

 

Chicken, Caramelized Onion, & Parmesan Risotto

 

3 to 4 cups low-sodium chicken broth (or one 32 oz box)

4 tablespoons unsalted butter

1 small onion, finely chopped

1 clove garlic, minced

1 1/2 cups Arborio rice

1 cup dry white wine, such as Sauvignon Blanc (I didn't have so I just used all broth)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmesan, plus more for serving

2 or 3 chicken breasts or thighs

1 large onion

1 tablespoon butter

1 teaspoon sugar

Drizzle chicken with olive oil and sprinkle with salt & pepper.  Roast in the oven at 375 for 20-30 minutes until cooked through. 

 

While chicken is cooking, melt 1 tablespoon butter in a skillet.  Add sliced onion and sugar and cook over low heat until onions are caramelized. 

In a medium saucepan, bring the broth to a simmer and keep warm over low heat.  In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon (or whisk), until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine (or broth) and simmer gently until all the liquid is absorbed, 3 to 5 minutes.

Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.

Shred the chicken.  Add the chicken, onions, salt, pepper, and 1/2 cup of Parmesan to the risotto.  Adjust seasoning to taste. Serve immediately, topping with additional Parmesan.