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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