Recipe Details
Ingredients
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4tablespoonsolive oil, divided
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1onion, chopped
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¼cupbalsamic vinegar
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1 ½cupsuncooked Arborio rice
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¼cupdry white wine
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7cupshot chicken broth
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2cupschopped cooked chicken breast
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2tablespoonsbutter
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salt and pepper to taste
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2tablespoonschopped fresh thyme for garnish
Cooking Directions
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Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Sauté onion in hot oil until dark golden brown, 15 to 20 minutes.
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Remove from heat and stir in balsamic vinegar; set aside.
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Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir rice in hot oil for 2 minutes.
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Pour in wine while stirring. Reduce heat to medium-low.
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Pour in 1 cup hot broth; cook and stir until broth is absorbed.
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While stirring constantly, continue adding remaining broth, 1 cup at a time, until all broth is absorbed and rice is tender yet firm to the bite, about 20 minutes.
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Stir in reserved onion mixture until heated through. Remove from heat.
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Stir in chicken and butter; season with salt and pepper. Garnish each serving with thyme.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories774 | |
% Daily Value * | |
Total Fat 29g |
37% |
Saturated Fat 8g |
42% |
Cholesterol 72mg |
24% |
Sodium 2840mg |
123% |
Total Carbohydrate 77g |
28% |
Dietary Fiber 2g |
6% |
Total Sugars 5g |
|
Protein 45g |
90% |
Vitamin C 4mg |
4% |
Calcium 55mg |
4% |
Iron 4mg |
20% |
Potassium 944mg |
20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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