Autumn Risotto with Chicken & Cranberries

Ingredients:

1 cup dried cranberries

2 cups hot water

1 med. Onion

1 cup uncooked Arborio rice

1 tbsp olive oil

2 ¾ cups chicken stock

¾ cups dry white wine

½ tsp each salt and pepper

½ cup blanched slivered almonds

2 stalks celery

2 oz cream cheese

2 cups cooked chicken or turkey breasts (I use a pre-cooked deli chicken)

¼ cup finely chopped fresh parsley (optional)



Combine cranberries and hot water in a small bowl; set aside.  Coarsely chop onion and combine with rice and oil in the Deep Covered Baker.  Microwave uncovered on HIGH for 2 to 4 minutes or until onion is translucent.  Add stock, wine, salt and black pepper; microwave covered, on HIGH for 13 minutes, stirring once halfway through.


Meanwhile, toast almonds in a pan, stirring frequently until golden brown.  Slice celery into small crescents.  Cut cream cheese into cubes.  Drain cranberries in a strainer.  Carefully remove baker from microwave and add chicken and celery; stir.  Microwave covered on high for 3 to 8 minutes or until rice is and risotto appears creamy.


Carefully remove baker from microwave.  Add cream cheese and almonds; stir until cheese is fully incorporated.  Fold in cranberries.  Garnish with parsley if desired.


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