Autumn Risotto With Chicken & Cranberries

This was my first complete microwave meal. When I found this recipe I was happy because I had all of the ingredients on hand. I looked at the cook time and thought, ok, less than 30 minutes. This will work. If I had read the cooking directions, I probably would have passed due to cooking everything in the microwave. How could cooking a complete dish cooked only in the microwave taste any good! Lucky for me I didn't read the recipe directions.

The first night the texture of the dish was a bit soggy and bit bland. The next day as leftovers, the dish was great. I would definately serve this dish the second day rather than the first day as a main dish. For the cooked chicken, I used a leftover Riesling which gave the chicken a nice light flavor. I also omitted the almonds because Trey does not caring for them. For the garnish, make sure to use fresh not dried parsley. Makes a world of difference. To cut sodium I used Herb Ox no sodium broth and omitted the 1/2 teaspoon of salt.

This recipe called for Chardonnay which was perfect for cooking and pairing. The Chardonnay brought out the cranberries, cream cheese, and parsley combination.

Am I glad I tried this dish, yes. Would I recommend to make again, no. If you are looking for a quick dish and have all the ingredients on hand, go for it. Just make sure to pair with Chardonnay or a light flavored tea such as Pomegranate.

Websites:

• Pampered Chef - www.pamperedchef.com
• Looneyspoons - http://janetandgreata.com/
• Herb Ox - http://www.hormelfoods.com/brands.herb-Ox/default.aspx
• Rice Select - http://www.riceselect.com/world-rice.aspx 

Autumn Risotto With Chicken & Cranberries

Ingredients

• 1 Cup Sweetened Dried Cranberries
• 2 Cup Hot Water
• 1 Medium Onion
• 2 Cup Uncooked Arborio Rice
• 1 TBSP Olive Oil
• 2 3/4 Cup Chicken Stock
• 3/4 Cup Dry White Wine such as a Chardonnay
• 1/2 TSP Black Pepper
• 2 Stalks Celery
• 2 Ounces Cream Cheese
• 2 Cup Diced Cooked Chicken
• Suggest following Looneyspoons recipe for blanching chicken
• 1/4 Cup Finely Chopped Fresh Parsley

Directions
     Combine cranberries and hot water in a small bowl. Set aside. Coarsely chop onion. Combine onion, rice and oil in a baker and stir. Microwave uncovered on High 4 minutes. Add stock, wine, pepper. Microwave covered on High 6 minutes. Stir. Microwave on High 7 minutes. Slice celery into bit size pieces. Cut cream cheese into cubes. Drain cranberries. Carefully remove baker from microwave. Add chicken and celery to baker and stir. Microwave covered on High 5 minutes. Remove baker from microwave. Make sure rice is tender before adding cream cheese. If rice is not tender cook in 5 minute intervals until tender. Add cream cheese. Stir until cheese is fully incorporated. Fold in cranberries. Garnish with parsley.

Serving size is 1 cup and dish yields 6 servings overall.