Risotto with Chicken and Cranberries

From Recipes

Ingredients

1 cup Craisins (sweetened dried cranberries) 2 cups hot water 1 medium onion, coarsely chopped 1 cup uncooked Arborio rice (note that this type is important) 1 tablespoon olive oil 2 3/4 cups chicken broth 3/4 cup dry white wine 1/2 teaspoon salt 1/2 teaspoon ground black pepper 10-12 ounces chicken 1/2 cup blanched slivered almonds 2 stalks celery, sliced 2 ounces cream cheese, in small cubes

Preparation

1. Place craisins and hot water in a small bowl and set aside. (This rehydrates them.)
2. Combine onion, rice, and oil in a medium sized microwave-safe dish, and lightly mix around.
3. Microwave uncovered on high for 2-4 minutes or until onion is translucent.
4. Add chicken broth, wine, salt, and pepper, then cover and return to the microwave for an additional 7 minutes.
5. Stir, replace lid, and continue microwaving for another 7 minutes or until rice is slightly firm.
6. While microwaving, begin preparing chicken on the stove in whatever manner is desired.
7. While chicken is cooking, toast almonds using a small saute pan over medium heat, stirring frequently, for 5-7 minutes or until golden brown.
8. When the chicken finishes cooking, dice into small bite-sized pieced.
9. When microwaving is finished, stir in chicken and celery, then return to the microwave for another 5-8 minutes or until rice is tender and risotto appears creamy, not watery.
10. Meanwhile, drain water from cranberries.
11. Finally, add cream cheese and almonds to microwave dish and stir until cheese is fully incorporated.
12. Fold in cranberries and serve immediately.