Orange-Chicken Risotto

Orange-Chicken Risotto
By: Patricia Rains

1 Tablespoon olive oil
1 cup Arborio rice
3 cups chicken broth
2 boneless skinless chicken breasts
3 Tablespoons butter
½ cup orange juice
1 Tablespoon drained capers
1 cup drained artichoke hearts (6.5oz marinated), cut into bite-size pieces
Salt and pepper to taste
½ cup freshly grated Parmesan Cheese

In a large skillet or frying pan over medium-high heat, heat olive oil. Add rice and stir for 1 minute. Add chicken broth; reduce heat to medium-low and simmer, stirring frequently, 25 minutes or until rice is just tender and the mixture is creamy.

Cut chicken into bite-size pieces. In a large frying pan over medium-heat, melt butter. Add chicken. Sauté until chicken is fully cooked and tender. Remove chicken with a slotted spoon to a plate and set aside.

Increase heat to high; add orange juice to frying pan. Simmer until liquid is reduced to ½ its volume and it becomes thickened (a couple of minutes). Add capers and simmer for 2 minutes. Add artichoke hearts, chicken, salt and pepper; stir and simmer until thoroughly heated.

Remove from heat and pour over cooked rice; stir just until blended. Sprinkle with cheese and serve immediately.

Serves 4