Autumn Risotto with Chicken & Cranberries

By Mague

Ingredients

• 1 cup (250 mL) sweetened dried cranberries
• 2 cups (500 mL) hot water
• 1 medium onion
• 1 cup (250 mL) uncooked Arborio rice (see Cook’s Tip)
• 1 tbsp (15 mL) olive oil
• 2 3/4 cups (675 mL) chicken stock
• 3/4 cup (175 mL) dry white wine such as Chardonnay
• 1/2 tsp (2 mL) each salt and coarsely ground black pepper
• 1/2 cup (125 mL) blanched slivered almonds
• 2 stalks celery
• 2 oz (60 g) cream cheese
• 2 cups (500 mL) diced cooked chicken or turkey breasts
• 1/4 cup (50 mL) finely chopped fresh parsley (optional)

Details

Servings 6
Adapted from pamperedchef.com

Preparation

Step 1

1. Combine cranberries and hot water in Small Batter Bowl; set aside. Coarsely chop onion using Food Chopper. Combine onion, rice and oil in Deep Covered Baker; stir using Small Mix ‘N Scraper®. Microwave, uncovered, on HIGH 2–4 minutes or until onion is translucent. Add stock, wine, salt and black pepper; microwave, covered, on HIGH 13 minutes or until rice is still slightly firm, stirring once halfway through.

2. Meanwhile, toast almonds in (8-in./20-cm) Sauté Pan over medium heat 5–7 minutes or until golden brown, stirring frequently. Remove from heat. Slice celery using Veggie Slicer. Cut cream cheese into cubes using Utility Knife. Drain cranberries using (7-in./18-cm) Strainer; set aside. Carefully remove baker from microwave using Silicone Oven Mitts. Add chicken and celery to baker; stir. Microwave, covered, on HIGH 3–5 minutes or until rice is tender and risotto appears creamy.

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

Cook's Tips: Arborio rice is an Italian short grain rice that can be found in the rice or ethnic section of most grocery stores.