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Cranberry-Orange Chicken Risotto

Name: Cranberry-Orange Chicken Risotto
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings.
Cuisine: North America, New England
Ingredients: 4 large navel oranges; 4 garlic cloves, minced; 1 tablespoon dried tarragon; 2 teaspoons rubbed sage; 1 teaspoon kosher salt; 2 pounds boneless skinless chicken thighs, cut into 1-inch cubes; 4 tablespoons unsalted butter, divided; 1-1/2 cups uncooked arborio rice; 3 cups reduced-sodium chicken broth; 3/4 cup grated Romano or Parmesan cheese; 3/4 cup slivered almonds, toasted; 3/4 cup dried cranberries

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Total Time

Prep: 30 min. + marinating Cook: 15 min.

Makes

8 servings

Updated: Jun. 26, 2023

This pressure-cooker chicken risotto is impressive enough to be on a restaurant menu. The ingredients are comforting and make for a super filling dinner at home. —Christiane Smith-Lafarier, Leominster, Massachusetts

Cranberry-Orange Chicken Risotto Recipe photo by Taste of Home

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Ingredients

4 large navel oranges
4 garlic cloves, minced
1 tablespoon dried tarragon
2 teaspoons rubbed sage
1 teaspoon kosher salt
2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
4 tablespoons unsalted butter, divided
1-1/2 cups uncooked arborio rice
3 cups reduced-sodium chicken broth
3/4 cup grated Romano or Parmesan cheese
3/4 cup slivered almonds, toasted
3/4 cup dried cranberries

Directions

Finely grate enough zest from oranges to measure 1 tablespoon. Cut oranges crosswise in half; squeeze juice from oranges. Place zest and juice in a large bowl. Whisk in garlic, tarragon, sage and salt until blended. Pour 3/4 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate 2-3 hours. Cover and refrigerate remaining marinade.
Drain chicken, discarding marinade in dish. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 2 tablespoons butter. When butter is melted, cook and stir chicken until no longer pink, 6-8 minutes. Add rice; cook 1 minute longer. Add reserved marinade to pressure cooker. Stir in broth. Press cancel.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Let pressure release naturally for 4 minutes; quick-release any remaining pressure. Stir in cheese, almonds, cranberries and remaining 2 tablespoons butter. Serve immediately.

Nutrition Facts

1 cup: 518 calories, 23g fat (9g saturated fat), 102mg cholesterol, 474mg sodium, 48g carbohydrate (14g sugars, 3g fiber), 32g protein.

Cranberry-Orange Chicken Risotto

Ingredients

Directions

Nutrition Facts

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