Autumn Chicken And Squash Risotto

Ingredients

  • 4 boneless, skinless chicken breast halves, cut in bite-size pieces
  • 1/2 oz – dried porcini mushrooms
  • 3-1/2 cups – chicken stock
  • 3 T – 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 lb – Hubbard squash, peeled and chopped
  • 1 – medium zucchini, chopped
  • 2 – bay leaves
  • 1/2 tsp – salt
  • 1/4 tsp – freshly ground pepper
  • 1/3 cup – dried cranberries
  • 2 T – finely chopped green onion
  • 1/3 cup – freshly grated Parmesan cheese
  • Fresh rosemary sprigs

Directions

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 fry pan, 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 sauté 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.

Dennis Nicks Jr. Fairbanks, AK