Autumn Chicken and Squash Risotto


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 use 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

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