Orange-balsamic glazed chicken and lemon risotto

I just picked up Rachael Ray's "Look and Cook" cookbook.  I thought I would like it because I feel like I am more likely to try a recipe if I can see a picture of it.  Both of these recipes came from this book...

For the Lemon risotto you need (I made this vegan, because my friend Meghann was over, and she had this with veggies for dinner):

6 cups water

2 vegetable bullion cubes

1 Tbs. olive oil

1 small onion, chopped

2 cloves garlic, finely chopped

1 cup Ariborio rice

1 large lemon

1/2 cup white wine

1/2 tsp sugar

2 Tbs. vegan butter (cut into pieces)

2 Tbs. slivered mint leaves

handful of basil leaves, torn

salt and pepper

In a large pot, heat the water and bullion cubes over medium low heat.

In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes.  Stir in the rice and add the zest of 1 lemon.

 Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. 

While the rice cooks, peel and supreme or section the flesh of a lemon and finelychop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, and herbs. 

Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.

For the Orange-balsamic glazed chicken you need:

2 Tbs. Olive Oil

2 lbs. boneless skinless chicken breast

salt 

pepper

poultry seasoning

2 tsp rosemary

1/3 cup Orange marmalade

1/4 cup balsamic vinegar

In a large pan, heat the extra-virgin olive oil over medium-high to high heat.

Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the saucehas thickened and becomes a thin glaze. 

Slice chicken and arrange it on top of the risotto =)  

or if you are Meghann, you get steamed veggies...