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