AUTUMN CHICKEN AND SQUASH RISOTTO
4 boneless, skinless chicken breast halves, cut in bite-size pieces
1/2 ounce dried porcini mushrooms
3-1/2 cups chicken stock
3 tablespoons extra virgin olive oil, divided
1 onion, chopped
2 cloves garlic, chopped
1-1/4 cups arborio rice
3/4 cup dry white wine
1/2 pound hubbard squash, peeled and chopped
1 medium zucchini, chopped
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup dried cranberries
2 tablespoons finely chopped green onion
1/3 cup freshly grated Parmesan cheese
fresh rosemary sprigs
Soak porcini mushrooms for about 30 minutes in 1 cup hot water; drain and chop, reserving liquid. In small saucepan, place chicken stock and heat to simmer over medium heat; keep warm. In large frypan, place 1-1/2 tablespoons of the oil over medium-high heat; add chicken and cook about 5 minutes on each side. Remove from heat; set aside. In large saucepan, heat remaining oil over medium heat; add onion and garlic and saute about 5 minutes. Add rice; stir and cook 1 minute. Add wine, mushrooms, strained mushroom liquid, squash, zucchini and bay leaves. Stir and bring to a boil; cook until liquid is almost absorbed. Gradually add chicken stock as risotto thickens. Add salt, pepper, chicken and cranberries, cooking about 10 minutes more or until rice is done. Stir in green onion and serve topped with grated cheese and garnished with rosemary.
Makes 4 servings.
Source: National Chicken Council
4 boneless, skinless chicken breast halves, cut in bite-size pieces
1/2 ounce dried porcini mushrooms
3-1/2 cups chicken stock
3 tablespoons extra virgin olive oil, divided
1 onion, chopped
2 cloves garlic, chopped
1-1/4 cups arborio rice
3/4 cup dry white wine
1/2 pound hubbard squash, peeled and chopped
1 medium zucchini, chopped
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup dried cranberries
2 tablespoons finely chopped green onion
1/3 cup freshly grated Parmesan cheese
fresh rosemary sprigs
Soak porcini mushrooms for about 30 minutes in 1 cup hot water; drain and chop, reserving liquid. In small saucepan, place chicken stock and heat to simmer over medium heat; keep warm. In large frypan, place 1-1/2 tablespoons of the oil over medium-high heat; add chicken and cook about 5 minutes on each side. Remove from heat; set aside. In large saucepan, heat remaining oil over medium heat; add onion and garlic and saute about 5 minutes. Add rice; stir and cook 1 minute. Add wine, mushrooms, strained mushroom liquid, squash, zucchini and bay leaves. Stir and bring to a boil; cook until liquid is almost absorbed. Gradually add chicken stock as risotto thickens. Add salt, pepper, chicken and cranberries, cooking about 10 minutes more or until rice is done. Stir in green onion and serve topped with grated cheese and garnished with rosemary.
Makes 4 servings.
Source: National Chicken Council
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Mediterranean Chicken Sauté
- Bisquick Box Recipe - Salsa Chicken Fiesta
- Olive Garden Grilled Chicken Crostada (copycat recipe)
- Chicken Parmesan with Mushroom Marsala Sauce (repost)
- Potato and Celery Stuffed Chicken (crock pot)
- Hot Braised Chicken - I may have something.
- Grilled Chicken Breasts with Mango Salsa
- President Nixon's Barbequed Chicken (barbecue sauce)
- Chicken Thighs with Snap Peas and Agliata with Olio Piccante (food processor)
- Chicken Cacciatore (using red wine, fresh tomatoes, mushrooms and peppers)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute