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Orange Chicken Risotto With Artichokes Recipe

by Global Cookbook

Ingredients

1 Tbsp. extra virgin olive oil 1 c. arborio rice or possibly medium-grain white rice 3 c. chicken broth 4 x skinless boneless chicken breast halves 3 Tbsp. butter optional 1/2 lb sliced fresh mushrooms

1/2 c. orange juice 1 Tbsp. liquid removed capers 1 c. liquid removed artichoke hearts cut into bite-sized     pcs     Salt and pepper to taste 1/4 c. freshly grated parmesan cheese

Directions

1. In a large paella pan or possibly a large frying pan over medium-high heat, heat extra virgin olive oil. Add in rice; stir 1 minute. Add in chicken broth; reduce heat to medium-low and simmer, stirring frequently, 20 min or possibly till rice is just tender but still hard to bite and mix is creamy.
2. Cut chicken into bite-sized pcs. In a large frying pan over medium heat, heat butter. Add in chicken and mushrooms; saute/fry till chicken is fully cooked and tender. Remove chicken and mushrooms with a slotted spoon to a plate; set aside.
3. Increase heat to high; add in orange juice to frying pan. Simmer till liquid is reduced to approximately 1/2 c.. Add in capers and simmer 1 to 2 min.
4. Add in artichoke hearts, chicken and mushroom mix, salt, and pepper; stir and simmer till thoroughly heated.
5. Remove from heat and pour over cooked rice; stir just till blended.
6. Sprinkle with parmesan cheese and serve immediately.

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