Risotto with Chicken & Orange

Tonight in between tornado warnings and hail the size of golf balls I made a surprisingly good meal!  I'm surprised I even remember what I put in the dish considering the television was blaring, "WARNING, WARNING, WARNING"!  This meal took about 30 minutes to make and I didn't add prep time because I cut up the things I needed as I cooked.  Try this meal and let me know what you think!  I love comments!

INGREDIENTS:

1 tsp. saffron threads

1/2 cup water

2 cups chicken broth

4 boneless chicken breasts, cut into bite-size pieces

2 tbsp. sesame oil

1 cup Arborio rice

1 cup white wine

1 medium onion, chopped

2 garlic cloves, minced

1 tsp. paprika

3 small orange sweet bell peppers, sliced

1/2 cup grape tomatoes, cut in half

1 tbsp. orange rind

1/4 cup orange juice

2 tbsp. Italian parsley, chopped, extra for garnish (optional)

Orange wedges, to garnish

METHOD

1) Put the saffron in 1/2 cup water and let infuse for a few minutes.

Saffron infused water

2) Warm the sesame oil in a risotto pan and add the chicken.  Cook until golden all over then transfer to a warm bowl.

3) Add onion to the pan you used to cook the chicken and saute for 2 minutes.  Add the garlic and rice and saute for another 2-3 minutes.   Add the wine and cook down.  Add the paprika and saffron with soaking liquid and cook stirring constantly, for 1 minute.  Add the sliced orange sweet bell peppers and orange rind, continue cooking. 

Sweet Multi-colored bell peppers (I used the orange ones for this recipe)

4)  Add a little chicken broth at a time and allow to cook down, stirring constantly.  Continue this pattern until rice is complete about 20 minutes (taste to make sure).  Just before rice is finished add the tomatoes, parsley, and orange juice, cook for another 2 minutes.  Add salt and pepper to taste.  Serve with parsley sprigs and orange wedges.  Enjoy!

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