4 boneless, skinless chicken breast halves, cut in bit-size pieces
1/2 ounce dried porcini mushrooms
3-1/2 cups chicken stock
3 tablespoons extra virgin olive oil, divided
1 onion, chopped
2 cloves garlic, chopped
1-1/4 cup arborio rice
3/4 cup dry white wine
1/2 pound hubbard squash, peed 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
1. Soak porcini mushrooms for about 30 minutes in 1 cup hot water; drain and chop, reserving liquid.
2. In small saucepan, place chicken stock and heat to simmer over medium heat; keep warm.
3. In large frypan, 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.
4. In large saucepan, heat remaining oil over medium heat; add onion and garlic and saute about 5 minutes.
5. Add rice; stir and cook 1 minute.
6. 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.
7. Add salt, pepper, chicken and cranberries, cooking about 10 minutes more or until rice is done.
8. Stir in green onion and serve topped with grated cheese and garnished with rosemary.
Yield: 4 servings
Courtesy of National Chicken Council