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Tangerine-Orange Risotto with Chicken

I was dying to try my new Tangerine olive oil. I had chicken breasts in the freezer, fresh oranges, and risotto in the pantry. This is what I came up with:

Tangerine-Orange Risotto with Chicken
3 T. Tangerine olive oil
1 onion, chopped
1 clove of garlic, chopped
1 1/2 c. arborio (or carnoroli) rice
3 1/2 c. fat-free chicken broth
1/2 can frozen orange juice concentrate
zest from one orange (divided)
1/2 c. Parmesan cheese

2 T. tangerine olive oil
3 chicken breasts
some of the orange zest
salt and pepper to taste

Cook onion and garlic in tangerine olive oil til soft. Add rice, and cook, but do not brown. Stir orange juice concentrate into hot chicken broth, and add to rice in batches, letting each addition soak up liquid before adding more, and stirring between additions.
While risotto is cooking, saute chicken in tangerine oil with salt, pepper, a spoon of orange juice concentrate, and orange zest until browned on both sides. Remove from heat and cut into smaller (bite-sized) chunks. When risotto is finished, stir in orange zest and parmesan cheese. Serve chicken over risotto.

We enjoyed the citrus flavor of the risotto and the chicken.

Comments (5)

Palma, thanks so much for posting this delicious sounding recipe. I bought some of the Pasolivo tangerine oil at that little olive shop in town and I'm looking forward to cooking with it.

Another delicious dish! Thanks!

Palma - this looks great. I also have a bottle of that tangerine olive oil and will be making this for dinner one night next week. Thank you!


That looks and sounds amazing!

Aha! A use for the tangerine olive oil! The risotto sounds *perfect*.

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