Herbed Risotto with Chicken and Caramelized Onions*

I recently had an amazing thing happen. My 9th grade teacher contacted me through my blog! Her daughter shared my blog with her…and she has been reading it for the last month. And a couple days ago when I posted the photo of myself in my new apron, she realized it was me! She told me that she always knew writing was something I was meant to do, even if back then I believed I was going to be the next biggest shoe designer since Christian Louboutin (P.S. Mrs. M, you never know! That could still happen!). In 9th grade, I thought Mrs. M hated me. I was convinced of it. Mrs. M was all about the classics. She made us read through the entire play of Romeo & Juliet out loud in class, and every week we had to turn in our essays and I would always be scolded for writing so casually. Or using “parenthesis” in the wrong places. I still do that. I also still write casually. And better yet, now I get to use this nifty little baby. Oh lord, I can just imagine how she would have brought out the red ink if I had tried to pass that off in my essays!

So thank you so very much, Mrs. M, for making me pay attention and stop passing notes. Thank you for being harsh on me and making me learn proper grammar. It truly has all paid off, even if I thought you were lying. Which, turns out, the Calculus teachers were lying. I never use that crap in real life. I do get paid to write. But I sure don’t get paid to find out what x equals! Please feel free to pass on that helpful hint next time you have a staff meeting.

Now while I wanted to do a post for Mrs. M, I also had to make it for me too. So I found a recipe that combines a classic with a twist. Instead of classic risotto, we have Herbed Risotto with Chicken and Caramelized Onions. This particular recipe does not require as much continuous whisking as most risottos. I actually changed up the recipe quite a bit from the original. By changing up the actual process, this recipe could now very easily be served as a 30 minute week night meal! The flavors of this dish truly reminded me of traditional comfort food, but in a dressier setting. I would be happy to serve this at any dinner party! It also reheats pretty well. It made so much Jorge and I ate lunch for the next two days from it!



Herbed Risotto with Chicken and Caramelized Onions

Yield: 6 servings

Recipe Note: To save yourself time, you could easily use the meat from a rotisserie chicken for this recipe!


5 tbsps butter, divided
1 yellow onion, thinly sliced
5 cups low-sodium chicken stock
2 cups water
¾ tsp. garlic salt
2 cloves garlic, minced or pressed
2 cups Arborio (medium grain) rice
1 cup dry white wine
2 oz. grated Asagio cheese (about 1 cup)
2 tbsp. minced fresh parsley
2 tbsp. minced fresh chives
Ground black pepper
3 boneless, skinless chicken breasts, cooked and shredded


Add 1 tablespoon of the butter to a medium sized pan set over medium heat then add the sliced onion. Allow the onion to cook, stirring occasionally, until deep golden brown and caramelized. While this is all happening, continue on with the rest of the risotto. If they finish before you are ready to add them later in the recipe, just remove the onions to a plate and set aside until you are ready.

Add 2 more tablespoons of the butter to the Dutch oven still set over medium heat. Once melted, add the garlic and cook just until fragrant, about 30 seconds. Add the rice to the pan, stirring to coat. Cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.

Add the wine and cook, stirring constantly, until fully absorbed, about 2-3 minutes. Combine the 2 cups of water and 5 cups of chicken stock in a large bowl. Stir 5 cups of the broth mixture into the rice. Bring the rice and broth mixture to a slight boil. Once a slight boil has been reached, cover and reduce heat to a medium-low simmer. Continue cooking until almost all liquid has been absorbed and the rice is just al dente, 16-19 minutes, stirring twice during cooking.

Add ¾ cup of the hot broth mixture to the risotto and stir gently and constantly until the risotto becomes creamy, about 3 minutes. Stir in the Parmesan. Remove the pot from the heat, cover and let stand for 5 minutes.

Stir the shredded chicken and caramelized onions into the risotto with the remaining 2 tablespoons of butter, parsley, and chives. Season with salt and pepper to taste. If desired, add up to ½ cup of the remaining broth mixture to add moisture and loosen the texture. Serve immediately.

Adapted from Annie's Eats, originally from Cook's Illustrated May/June 2010

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29 Responses to “Herbed Risotto with Chicken and Caramelized Onions”

  1. 1

    Courtney @ The Granola Chronicles — February 17, 2011 @ 2:07 am

    This looks great. I actually made risotto for the first time tonight: red wine & beet risotto. It was amazing!

  2. 2

    Lindsay @ The Lean Green Bean — February 17, 2011 @ 4:05 am

    loooks delicious! and what a fun connection to make through your blog!!!

  3. 3

    notyet100 — February 17, 2011 @ 5:11 am

    goona try this and let u knw,..looks so yum,..

  4. 4

    Annie — February 17, 2011 @ 6:38 am

    So glad you enjoyed this!

  5. 5

    Lauren @ Pineapple Pizza — February 17, 2011 @ 8:32 am

    This looks delicious. I might have to add it to my list of things to make!

  6. 6

    The Duo Dishes — February 17, 2011 @ 10:25 am

    It’s so crazy that we don’t have 1 risotto recipe on our site. It’s such a deliciously simple meal that you can jazz up and make awesome. The caramelized onions are perrrrrfect.

  7. 7

    Sunit — February 17, 2011 @ 10:46 am

    Yummy! I like quite this more purer approach compared to just stuffing risotto with the usual pumpkin / mushroom whatnot. :)

  8. 8

    ErinsFoodFiles — February 17, 2011 @ 11:02 am

    I just don’t understand the fascination with risotto, but with the added chicken, perhaps I could get behind this!

  9. 9

    Delishhh — February 17, 2011 @ 11:13 am

    What a small world. I love that your teacher was reading your blog. Great story. I just came across your blog and love it!!!

  10. 10

    Joanne — February 17, 2011 @ 12:28 pm

    Mmm yes if my teachers could see my abuse of grammar now…they’d be horrified. But creative license, right? So cool that your teacher found you again after all this time!

    Oh risotto. Such a classic and with good reason. I love the caramelized onion mix-in idea.

  11. 11

    Nicole, RD — February 17, 2011 @ 12:34 pm

    This looks excellent!!

  12. 12

    Tweets that mention Risotto, Risotto, Wherefor Art Thou Risotto » The Novice Chef Blog -- Topsy.com — February 17, 2011 @ 1:16 pm

    […] This post was mentioned on Twitter by Taste of Home Mag, Rogue Bakery and Lora, Jessica Segarra. Jessica Segarra said: {New Blog Post} Herbed Risotto with Chicken and Caramelized Onions! A delicious 30 minute meal! http://bit.ly/ftIiPT […]

  13. 13

    nicole — February 17, 2011 @ 2:28 pm

    that looks amazing !!

  14. 14

    KitchenArtistry — February 17, 2011 @ 3:09 pm

    Risotto is one of my favorites, thank you for sharing it… we’d love to have you feature some of your dishes at kitchenartistry.com

  15. 15

    Christina — February 17, 2011 @ 5:05 pm

    Sounds delicious. I just made risotto for the first time. I’d love to try this next!

  16. 16

    atxglutenfree — February 17, 2011 @ 5:41 pm

    Yummy, I love risotto. It is such a great dish for those of us who are gluten-free :)

  17. 17

    Lisa (Dishes of Mrs. Fish) — February 17, 2011 @ 7:14 pm

    Two things:
    1. This dish looks great.
    2. How cool that your former teacher found you on your blog. I’m a teacher, and I LOVE when my former students contact me. One of my third graders, now in sixth grade emailed me the other day. I was so touched he remembered me.

  18. 18

    Sharlene — February 17, 2011 @ 9:58 pm

    Risotto is always so luxurious to me that I always forget how simple it can be to make. This looks great and what a story to go with it!

  19. 19

    Kerstin — February 17, 2011 @ 11:39 pm

    Yum, this looks like it would be a huge crowd pleaser and perfect for a dinner party! And how fun you reconnected with your teacher via your blog, it’s always such a nice surprise when things like that happen :)

  20. 20

    Michelle — February 18, 2011 @ 8:44 am

    How wonderful that you reconnected with your teacher through the blog! She’ll love reading this post, I’m sure.

    I’m bookmarking this recipe. I’ll let you know how it turns out.

  21. 21

    Anna Johnston — February 19, 2011 @ 2:43 am

    Never met a risotto I didn’t like.., love actually :) And…, it must be a world wide phenomenon, all Calculus teachers lie about that crap!

  22. 22

    Eliana — February 19, 2011 @ 11:17 am

    Love the comfort that comes from a good risotto and this one looks perfect.

  23. 23

    Lea Ann — February 20, 2011 @ 4:11 pm

    I have got to take the time to try and make my own Risotto. I always buy a boxed brand which I think is delicious but limited in flavors. This looks wonderful.

  24. 24

    From Across The Sea - Carmelized Onion & Fresh Herb Risotto — March 4, 2011 @ 7:10 am

    […] to make for dinner that sings spring, but still fills the belly with warm food on a cold night?  Carmelized onion risotto topped with fresh herbs from the garden […]

  25. 25

    Leontine M — March 13, 2012 @ 8:33 am

    how much does this recipe serve please? :))

    • Jessica replied: — March 15th, 2012 @ 10:24 pm

      If you look right under the recipe name, it says it serves 6!

      I remember this being very hearty…so it should easily feed 6 :)

  26. 26

    Melissa — June 5, 2012 @ 2:31 pm

    made this lastnight and had it for lunch today!! Great flavors and very creamy!

  27. 27

    Sweet Jumbles — August 2, 2012 @ 2:07 pm

    would you believe it – same thing happened to me….my 3rd grade teacher follows my blog.

  28. 28

    The Instinctivore » Pumpkin — October 30, 2012 @ 7:30 pm

    […] And Chicken & Caramelized Onion Risotto! […]

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