Comforting Chicken, Cranberry, and Mushroom Risotto

May 09, 2023May 9, 20230 0
Comforting Chicken, Cranberry, and Mushroom Risotto - A Delicious Meal for Any Occasion
in Main

Prep

15 min

Cook

1 hour

Ready In

1 hour 15 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup butter , divided
1 pound mushrooms , thinly sliced
kosher salt to taste
6 tablespoons white wine , divided
1 1/2 bunches lacinato kale
2 cups chopped roasted chicken
1 cup dried cranberries
freshly ground black pepper to taste
2 large leeks ( white and pale green parts only ) , thinly sliced
2 cups short-grain brown rice
1 sprig fresh thyme
4 cups low-sodium chicken broth , divided
6 cups water
1/4 cup drippings from a roast chicken

Nutrision Information

Servings Per Recipe
6
Calories
480
Sugar
15g
Fat
21g
Comforting Chicken, Cranberry, and Mushroom Risotto is a delicious and nutritious meal that can be enjoyed any day of the week. This dish has a creamy and savory taste that is sure to satisfy your taste buds. The combination of chicken, mushrooms, dried cranberries, and kale adds a unique and flavorful twist to traditional risotto, making it a perfect meal for any occasion. It is easy to make and can be customized to fit your dietary preferences, making it a versatile meal that everyone can enjoy.

Instructions

1.In a large pot, melt 1/4 cup of the butter over medium heat.
2.Add the sliced mushrooms and season with salt. Cook the mushrooms until they are soft and golden brown, about 10 minutes.
3.Pour in 4 tablespoons of the white wine and cook for another 1-2 minutes.
4.Remove the mushrooms from the pot and set them aside.
5.Cut the kale into bite-size pieces and add it to the pot. Cook the kale until it is wilted, about 3-4 minutes.
6.Add the chicken, dried cranberries, and cooked mushrooms to the pot.
7.Season with salt and pepper and cook for 2-3 minutes.
8.In a separate large pot, melt the remaining 1/4 cup of butter over medium heat.
9.Add the sliced leeks and cook until they are soft, about 5-6 minutes.
10.Add the short-grain brown rice and thyme sprig to the pot, and stir until the rice is coated in the butter.
11.Pour in the remaining 2 tablespoons of white wine and let it cook for 1-2 minutes.
12.Add 1 cup of chicken broth to the pot and stir until most of the liquid has been absorbed by the rice. Repeat this process, adding 1 cup of broth at a time, until the rice is cooked through and the risotto is creamy and thick.
13.Stir in the broth drippings from the roasted chicken and cook for an additional 1-2 minutes.
14.Serve hot and enjoy!

PROS

The combination of chicken, cranberries, mushrooms, and kale makes this risotto dish a nutritional powerhouse.

It is packed with protein, fiber, and antioxidants, making it a healthy and balanced meal option.

This dish is also gluten-free and can be made dairy-free by using a plant-based butter substitute.

CONS

Risotto can be time-consuming to make, as it requires constant stirring and attention.

This dish can also be high in calories if consumed in large servings, so it is important to eat it in moderation as part of a balanced diet.

HEALTH & BENEFITS

This dish is packed with health benefits, including:
1. Protein: Chicken is an excellent source of protein, which is essential for building and repairing muscle tissue, as well as maintaining a healthy immune system.
2. Fiber: Kale and brown rice are both great sources of fiber, which can help regulate digestion and keep you feeling full and satisfied.
3. Antioxidants: Cranberries are rich in antioxidants, which help protect your cells from damage caused by free radicals.
4. Low in Fat: This dish is relatively low in fat, making it a heart-healthy meal option.

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