Risotto with Chicken and Cranberries #SundayFunday

Creamy Arborio rice seasoned and cooked to a creamy deliciousness, studded with dried cranberries and diced chicken.   Add a side salad and you have a complete meal.

The Sunday Funday Bloggers are serving up Risotto today......

Stacy of Food Lust People Love is hosting this week's Sunday Funday event and invited us to join her in sharing Risotto recipes.  It is perfect Risotto weather.  Let's see what everyone made......

• Creamy Shrimp Risotto - Instant Pot from Food Lust People Love
• Just in Time for Halloween: Spooky Risotto from Culinary Cam
• Risotto ai Funghi from Our Good Life
• Risotto with Chicken and Cranberries from A Day in the Life on the Farm
• Shrimp Risotto from Karen's Kitchen Stories
• Vegetarian Creamy Mushroom Risotto from Sneha's Recipe

I decided to go with seasonal flavors and add dried cranberries to my risotto.  I broke from tradition and used cream cheese instead of Parmesan.  It was creamy, delicious and tasted like Fall.

I poached chicken breasts in broth and then used the broth to make the risotto but you can use leftover chicken if you have it or rotisserie chicken if you prefer.  

Entrees, Chicken, Rice, Cranberries

Entrees, Chicken

Italian Fusion

Yield: 4 servings

Author: Wendy Klik

Chicken and Cranberry Risotto

Creamy Arborio rice seasoned and cooked to a creamy deliciousness, studded with dried cranberries and diced chicken.

Prep time: 5 MinCook time: 1 HourTotal time: 1 H & 5 M

Ingredients

• 2 boneless, skinless chicken breasts
• 3-4
• c. chicken broth
• salt and pepper, to taste
• 2 T. butter
• 1/2 Vidalia onion, diced
• 2 cloves garlic, minced
• 1 c. Arborio rice
• 1/2 c. dry white wine
• 1 1/2 t. Italian Herb seasoning
• 1 c. dried cranberries
• 2 oz. cream cheese

Instructions

1. Place the chicken breasts and broth in a pot over med-high heat. Season with salt and pepper. Bring to a boil, reduce heat and simmer until breasts are cooked through, about 20-30 minutes.
2. Remove the breasts from the broth and set aside to cool, leaving the broth on a simmer. When chicken is cool enough to handle cut into bite-size pieces.
3. Melt the butter in a large skillet over medium-high heat. Add the onions, season with salt and pepper and cook until translucent and fragrant. Add the garlic and cook for another 30 seconds. Add the rice and cook, stirring, until coated and toasted.
4. Add the wine and cook, stirring until absorbed. Stir in the Italian Herbs and dried cranberries.
5. Start adding the broth, a ladle full at a time, to the skillet and allow to cook, stirring frequently, until mostly absorbed, the rice is tender and the cranberries are plump.
6. Stir in the cream cheese, a bit at a time until melted and combined. Stir in the chicken, cook, stirring until the chicken is warmed through and serve.

Nutrition Facts

Calories

483

Fat (grams)

13 g

Sat. Fat (grams)

7 g

Carbs (grams)

71 g

Fiber (grams)

4 g

Net carbs

67 g

Sugar (grams)

25 g

Protein (grams)

17 g

Sodium (milligrams)

429 mg

Cholesterol (grams)

67 mg

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Spring Vegetable Risotto

Risotto Cakes

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