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.