Fruity Chicken Risotto
Fruity Chicken Risotto combines tender rice with savory chicken, earthy mushrooms, and sweet dried apricots and dates, enhanced by soy sauce and fresh herbs. This dish offers a delightful balance of flavors and textures, perfect for family dinners or entertaining guests who enjoy a fruity twist on classic risotto.
Ingredients
- 2 Tbsp. oil ⓘ
- 3 c. sliced mushrooms ⓘ
- 1 medium onion, chopped ⓘ
- 2 slices bacon ⓘ
- 1 c. uncooked long grain rice ⓘ
- 2 1/3 c. water ⓘ
- 1 Tbsp. soy sauce ⓘ
- 2 chicken bouillon cubes, crumbled ⓘ
- 2 c. cooked chicken, cut up ⓘ
- 1/2 c. dried apricots, thinly sliced ⓘ
- 1/2 c. chopped dates ⓘ
- 1/4 c. chopped roasted cashews ⓘ
- 2 Tbsp. chopped fresh parsley
- 2 green onions, sliced ⓘ
Instructions
- Heat oil in a 10-inch skillet over medium heat.
- Cook mushrooms, onion, and bacon in oil over medium heat for 10 minutes, stirring occasionally, until vegetables are tender.
- Stir in rice and cook for 5 minutes, stirring occasionally.
- Add water, soy sauce, and crumbled bouillon cubes.
- Bring to a boil, stirring occasionally.
- Reduce heat to low, cover, and simmer about 20 minutes or until liquid is absorbed and rice is tender.
- Stir in cooked chicken, dried apricots, chopped dates, chopped cashews, chopped parsley, and sliced green onions.
- Cover and let stand for 5 minutes before serving.
Nutrition & Diet Analysis (per serving)
870
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).