Be the first to Mushrooms, artichokes, capers, and Parmesan cheese round out this orange chicken risotto. Arborio rice is traditionally used for risottos. It is readily available in most markets these days.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 1 Tablespoon olive oil
- 1 cup arborio rice or medium-grain white rice
- 3 cups chicken broth
- 4 chicken breast halves, boneless and skinless
- 3 Tablespoons butter
- 1/2 pound sliced fresh mushrooms
- 1/2 cup orange juice
- 1 Tablespoon drained capers
- 1 cup drained artichoke hearts, cut into bite-sized pieces
- Salt and pepper to taste
- 1/4 cup freshly grated Parmesan cheese
Preparation:
In a large paella pan or a large frying pan over medium-high heat, heat olive oil. Add rice and stir 1 minute. Add chicken broth; reduce heat to medium-low and simmer, stirring frequently, 20 minutes or until rice is just tender but still firm to bite and mixture is creamy.
Cut chicken into bite-sized pieces. In a large frying pan over medium heat, melt butter. Add chicken and mushrooms. Saute until chicken is fully cooked and tender. Remove chicken and mushrooms with a slotted spoon to a plate; set aside.
Increase heat to high; add orange juice to frying pan. Simmer until liquid is reduced to approximately 1/2 cup. Add capers and simmer 1 to 2 minutes. Add artichokes hearts, chicken and mushroom mixture, salt, and pepper; stir and simmer until thoroughly heated.
Remove from heat and pour over cooked rice; stir just until blended. Sprinkle with Parmesan cheese and serve immediately.
Yield: 4 servings
Recipe Source: The Artichoke Cookbook by Patricia Rains (Celestial Arts)
Reprinted with permission.
Cut chicken into bite-sized pieces. In a large frying pan over medium heat, melt butter. Add chicken and mushrooms. Saute until chicken is fully cooked and tender. Remove chicken and mushrooms with a slotted spoon to a plate; set aside.
Increase heat to high; add orange juice to frying pan. Simmer until liquid is reduced to approximately 1/2 cup. Add capers and simmer 1 to 2 minutes. Add artichokes hearts, chicken and mushroom mixture, salt, and pepper; stir and simmer until thoroughly heated.
Remove from heat and pour over cooked rice; stir just until blended. Sprinkle with Parmesan cheese and serve immediately.
Yield: 4 servings
Recipe Source: The Artichoke Cookbook by Patricia Rains (Celestial Arts)
Reprinted with permission.
