Cranberry-Orange Chicken Risotto Recipe: How to Make It

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