June 25, 2012

Autumn Risotto with Chicken & Cranberries–Deep Covered Baker

June 25, 2012

Here is an easy, delicious and healthy way to make use of leftover chicken or turkey.  This can also make a great side dish if you leave out the meat.

Around $2 per serving


1 cup sweetened dried cranberries

2 cups hot water

1 medium onion

1 cup uncooked Arborio rice (see Cook's tip)

1 tbs olive oil

2 3/4 cups chicken stock

3/4 cup dry white wine such as Chardonnay

1/2 tsp each salt and coarsely ground black pepper

1/2 cup blanched slivered almonds

2 stalks celery

2 oz cream cheese

2 cups diced cooked chicken or turkey breasts

1/4 cup finely chopped fresh parsley (optional)


1.  Combine cranberries and hot water in Small Batter Bowl; set aside.  Coarsely chop onion usingFood 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.) Saute Pan over medium heat 5-7 minutes or until golden brown, stirring frequently.  Remove from heat.  Slice celery.  Cut cream cheese into cubes usingUtility Knife.  Drain cranberries using (7-in.) 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.

Yield: 6 servings (about 6 1/2 cups)

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.

If desired, substitute an additional 3/4 cup chicken stock for the wine.

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