Recipe : Autumn Risotto with Turkey and Cranberries

I had this so, so good dish at a Pampered Chef team meeting a few months ago to preview the new PC Fall/Winter products.  It was so good that I made it a priority to sell enough PC at my 2nd Annual Tickled Pink Party to be able to buy the Deep Covered Baker as a hostess special!!  This recipe can be found in the Fall/Winter 2011 Season's Best recipe book.

You will need:

1 c sweetened dried cranberries

2 c hot water

1 medim onion, chopped

1 c uncooked Arborio rice

1 tbsp olive oil

2 3/4 c chicken stock

3/4 c dry white wine, such as Chardonnay

1/2 tsp salt

1/2 tsp black pepper

1/2 c blanched slivered almonds

2 stalks celery, sliced

2 oz cream cheese, cut into 1/2" cubes

2 c cooked turkey breast

1/4 c parsley, finely chopped

Combine cranberries and hot water: set aside.

Combine onion, rice and oil in baker.  Microwave, uncovered, on HIGH for 2-4 minutes or until onion is translucent.  Add stock, wine, salt and pepper.  Microwave, covered, on HIGH 13 minutes or until rice is still slightly firm, stirring once halfway through.*

In a saute pan, toast almonds over medium heat for 5-7 minutes or until golden brown.  Stir frequently to avoid burning.

Drain cranberries.

Remove baker from microwave.  Add turkey and celery; stir to combine.  Microwave, covered, on HIGH for 3-5 minutes or until rice is tender and risotto appears creamy.

Remove baker from microwave.  Add cream cheese and almonds; stir until cream cheese is fully incorporated.  Fold in cranberries.  Garnish with parsley, if desired.

Notes:

Arborio rice is an Italian short grain rice that can be found in the rice or pasta section of most grocery stores.

You can use leftover cooked chicken breast too.

*I had to cook at this step for nearly 20 minutes for the liquid to be absorbed and my risotto did not have a creamy consistency.