Helen RandellBlood Orange Chicken Risotto
September 6th 2009 09:13
On a recent trip to the Barossa, we were lucky enough to come across a sign for free blood oranges outside of someones front gate. We could see the tree with laden branches just over the fence and I just could not pass them up. We picked up half a dozen and on the trip home I couldn't help but think of all the fabulous things we could do with them - blood orange martinis, blood orange cosmopolitans, blood orange vodka - are you sensing a theme???
Anyway, after we didn't make any of these cocktails, I decided to use them to make blood orange chicken risotto.
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 cup arborio rice
1 lite chicken stock
juice of 4 blood oranges
2 skinless chicken thigh fillets, sliced
1/2 cup water chestnuts, sliced
Heat oil in a heavy based saucepan then add onion and garlic until softened. Stir through arborio, being sure to coat rice evenly. Add chicken stock and half of blood orange juice, 1 cup at a time until all the liquid has been absorbed.
In a seperate frying pan, brown chicken with a little oil and the remained of orange juice. Once cooked, add water chestnuts to warm and brown slightly.
Stir chicken and water chestnuts through rice. Serve immediately.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Comment by Helen Randell
Rough Cooking
Comment by FoodMage
I and Me
Just Writing
Thanks,
Janice
Comment by Helen Randell
Rough Cooking