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Autumn Risotto With Chicken & Cranberries

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Ingredients
  Sweetened cranberry 1 Cup (16 tbs), dried
  Water 500 Milliliter, hot
  Onion 1 Medium, coarsely chopped
  Arborio rice 1 Cup (16 tbs), uncooked
  Olive oil 1 Tablespoon
  Chicken stock 675 Milliliter
  Dry white wine 175 Milliliter (Chardonnay)
  Salt 1 Teaspoon
  Black pepper 1 Teaspoon, coarsely grounded
  Almond 1 Cup (16 tbs), blanched
  Celery 2 Medium
  Cream cheese 2 Ounce
  Chicken 2 Cup (32 tbs), diced cooked (or turkey breasts)
  Resh parsley 1 Cup (16 tbs), finely chopped (optional)
Directions

GETTING READY
1. Soak Cranberries in hot water. And drain.
2. Toast almonds in saute Pan over medium heat 5--7 minutes or until golden brown, stirring frequently.

MAKING
3. In a Deep Covered Baker combine onion, rice and oil. Microwave for 7 minutes on high heat.
4. Take out Baker once onion becomes translucent.
5. Add stock, wine, salt and black pepper to the rice and cook for another 13 minutes.
6. Mix almond, celery and cream cheese. Stir until cheese is fully incorporated.

SERVING
7. Fold in cranberries. Garnish with parsley, if desired.

TIPS
Arborio rice is an Italian short grain rice that can be found in the rice or ethnic section of most grocery stores.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Creamy
Method: 
Microwaving
Dish: 
Risotto
Ingredient: 
Chicken
Interest: 
Healthy
Restriction: 
High Fiber, High Protein
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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