Autumn Risotto with Chicken and Cranberries

Autumn Risotto with Chicken and Cranberries

Makes: 4 servings

Ingredients: 1 cup sweetened dried cranberries 2 cups hot water 1 medium onion 1 cup uncooked Arborio rice (see note) 1 tablespoon olive oil 2 ¾ cups chicken stock ¾ cup dry white wine such as Chardonnay (see note) ½ teaspoon salt ½ teaspoon coarsely ground black pepper ½ cup blanched slivered almonds 2 ribs celery 2 ounces cream cheese 2 cups diced cooked chicken or turkey breasts ¼ cup finely chopped fresh parsley (optional)

Preparation: Start to finish: 30 minutes. Combine cranberries and hot water in a small bowl. Coarsely chop onion and combine with rice and oil in a microwavable 3-quart container with a lid. Stir. Microwave, uncovered, on high (100% power) 2 to 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. Meanwhile, toast almonds in a sauté pan over medium heat 5 to 7 minutes or until golden brown, stirring frequently. Remove from heat. Slice celery. Cut cream cheese into cubes. Drain cranberries. Carefully remove rice from microwave. Add chicken and celery; stir. Microwave, covered, on high 3 to 5 minutes or until rice is tender and risotto appears creamy. Carefully remove from microwave. Add cream cheese and almonds; stir until cheese is fully incorporated. Fold in cranberries. Garnish with parsley, if desired. Per serving (about 1 cup): 420 calories, 51g carbohydrates, 23g protein, 13g fat (3.5g saturated), 50mg cholesterol, 470mg sodium, 3g fiber. Calories from fat: %. Notes: Arborio rice is an Italian short-grain rice that can be found in the rice or ethnic section of most grocery stores. If desired, substitute an additional ¾ cup chicken stock for the wine. Serve with: Butternut squash soup (purchased) Stove top directions: Soak cranberries as directed above. Place almonds in a 12-inch skillet, cook as directed above and remove from skillet. Add onion, rice and oil to skillet. Cook over medium heat 2 to 3 minutes or until onion is softened. Add stock, wine, salt and black pepper. Bring to a simmer; cook 13 minutes or until rice is still slightly firm, stirring occasionally. Meanwhile, prepare celery, cream cheese and cranberries as directed above. Add chicken and celery to skillet; cook 2 to 3 minutes or until hot. Remove from heat. Continue as directed.   Recipe and photo source: pamperedchef.com

 

Gluten Free Fall Meal

The Perfect Meal For A Fall Day

Creamy Sweet Potato and Rosemary Soup
Makes 6 servings

3 tablespoons unsalted butter, at room temperature

3 tablespoons olive oil

3 large or 6 small shallots, thinly sliced

2 to 3 cloves garlic, minced

Kosher salt to taste

Freshly ground black pepper to taste

2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into ½-inch pieces

2 (6-inch long) stems fresh rosemary

6 cups low-sodium chicken broth

½ cup mascarpone cheese, room temperature

3 tablespoons maple syrup

In an 8-quart stockpot, melt butter and oil together over medium-high heat. Add shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add sweet potatoes, rosemary and chicken broth. Season with salt and pepper to taste.

Bring mixture to a boil, reduce heat and simmer until sweet potatoes are very tender, about 20 to 25 minutes.

Turn off heat and remove rosemary stems. Using an immersion blender, blend mixture until smooth and thick. Whisk in mascarpone cheese and maple syrup until smooth. Season with salt and pepper to taste. Keep soup warm over low heat until ready to serve.

Turkey Marsala
Makes 4 servings

1 package (20 ounces) turkey breast tenderloins
¼ cup Gluten Free - flour
½ teaspoon salt (divided)
½ teaspoon pepper (divided)
2 tablespoons olive oil
½ pound fresh mushrooms, sliced
1 tablespoon butter
½ cup reduced-sodium chicken broth
½ cup marsala wine (Holland House is Gluten Free)
1 teaspoon lemon juice

Cut tenderloins in half and flatten to ¾-inch thickness. In a large resealable plastic bag, combine the Gluten Free flour, ¼ teaspoon salt and ¼ teaspoon pepper. Add turkey and shake to coat.
In a large nonstick skillet, cook turkey in oil over medium heat 7 to 8 minutes on each side or until no longer pink. Remove and keep warm.

In the same skillet, sauté mushrooms in butter 4 minutes or until tender. Stir in broth and wine. Cook over medium heat 12 to 15 minutes or until liquid is reduced by half. Stir in lemon juice and remaining salt and pepper. Serve over turkey.