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  • 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


  1. 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.
  2. 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.
  3. 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.

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