This is from Pampered Chef and is on my list to try. I've changed it a little to omit some of the product showcaseness (ie - use the whatever to chop, etc) If you don't have a deep covered baker (that is my one buy this PC party- I've been wanting it for awhile), you could probably use a Corningware dish with lid, but I'm not 100% on that. It might take some experimenting. You could also do it on the stove, just follow the directions for cooking the rice on the stove top.
Autumn Risotto with Chicken and CranberriesIngredients:
1 cup sweetened dried cranberries
2 cups hot water
1 medium onion, chopped
1 cup uncooked Arborio rice (see Cook’s Tip)
tbsp olive oil
23/4 cups chicken stock
3/4 cup dry white wine such as Chardonnay (or chicken broth, or white grape juice)
½ tsp each salt and coarsely ground black pepper
½ cup blanched slivered almonds
2 stalks celery, diced
2 oz cream cheese
2 cups diced cooked chicken or turkey breasts
1/4 cup finely chopped fresh parsley (optional)
Combine cranberries and hot water in Small Batter Bowl; set aside. Combine onion, rice and oil in Deep Covered Baker. 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.
Meanwhile, toast almonds in a Sauté Pan over medium heat 5–7 minutes or until golden brown, stirring frequently. Remove from heat. Cut cream cheese into cubes. Drain cranberries; set aside. Carefully remove baker from microwave. Add chicken and celery to baker; stir. Microwave, covered, on HIGH 3–5 minutes or until rice is tender 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.
***Rae Note: This was very good. One thing wondered is if doing it in a dutch oven on the stove top would save a lot of back and forth from the microwave which I found to be annoying. Of course I'm not sure how that would affect cooking time. Just a thought.
Yield: 6 servings (about 6½ cups/1.5 L)
Nutrients per serving (2 pieces): (about 1 cup/250 mL): Calories 420, Total Fat 13 g, Saturated Fat 3.5 g, Cholesterol 50 mg, Sodium 470 mg, Carbohydrate 51 g, Fiber 3 g, Protein 23 gCook’s Tips: 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 3/4 cup (175 mL) chicken stock for the wine.
© 2011 The Pampered Chef used under license. www.pamperedchef.com