Orange chicken risotto recipe

Ingredients (nutrition)

• 1 tablespoon sunflower oil
• 1 cup arborio rice
• 3 cups chicken broth
• 3 1/2 tablespoons butter
• 4 boneless and skinless chicken breast, cut into bite size cubes
• 1/2 lb sliced mushrooms
• 1/2 cup orange juice
• 1 tablespoon drained capers
• 1 cup drained artichoke hearts, cut into bite size pieces
• salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Preparation (instructions)

1. Heat oil under medium heat in a saucepan.
2. Add rice and stir for 1 1/2 minutes.
3. Pour chicken broth, reduce heat and simmer gently for 20 minutes. Set aside.
4. Melt butter in a frying pan under medium heat.
5. Saute chicken and mushrooms until chicken is cooked.
6. Transfer chicken and mushroom in a plate and set aside.
7. Add orange juice in the same frying pan.
8. Increase heat and simmer until liquid reduce 1/2 cup.
9. Add capers and simmer for 1 1/2 minutes.
10. Add artichokes hearts, reserved chicken and mushroom.
11. Season well with salt and pepper and heat thoroughly.
12. Pour chicken mixture over cooked rice.
13. Stir well and top with cheese.
14. Serve hot.

Servings: 4

Main Courses Dishes: Chicken Turkey Duck & Other Poultry Recipes