Cranberry Kale Chicken Risotto

We are big fans of Risotto, not just because of the endless flavour possibilities…but also the colours you can build into this dish. As we were looking at our Beet and Kale Tacos, we thought we should make more Christmas coloured food, so we set out thinking about red and green ingredients to use! The green was easy…we still had some kale left in our fridge from the aforementioned tacos. The red was a product of grocery opportunism in the form of post-Thanksgiving Cranberry discounts! The key to incorporating these little red bombs of intense flavour is to cook them for a while to unlock their sugars and sweetness so you’re not left puckering. To do that, we started them at the same time as our onions, which gave them ample sauté time before they braised as the rice itself cooked. In the end, we had a very unique, creamy, and delicious dinner!

If the flavours in this particular risotto don’t call out to you, but you want a Christmas themed one, try our Chicken Florentine Risotto!

Time: 45 Minutes

Ingredients (for 4 servings):

  • 1 Cup of Arborio Rice
  • 3 Cups Milk
  • 2 Cups Water
  • 16 oz Ground Chicken
  • 8 oz Cranberries
  • 5-6 Kale Leaves
  • Mushrooms
  • Red Onion
  • White Pepper
  • Salt
  • Optional (but encouraged): Gruyere


  • Dice your onion. Then, melt some butter in a large, flat bottomed pan, and add your onion and cranberries. Cook until your onions turn opaque, and your cranberries darken, and the skin cracks open.
  • As your onions and cranberries cook, combine your milk and water in a saucepan, and bring to a low simmer.
  • Once your onions/cranberries are ready, add in your ground chicken, and brown it. Break it up with a spatula as you go.
  • As your chicken cooks, remove the stems from your kale leaves, and then slice your leaves into ribbons. Then, remove the stems from your mushrooms, and slice those too.
  • Once your chicken has nearly completed cooking, add your kale and mushrooms, and stir in to combine. Sauté until your kale wilts.
  • Pour your arborio rice into your chicken/veggie pan, and stir to combine. Let sit for a few minutes to fully prep your rice for the next step.
  • Pour about a cup of your liquid into your veggie/chicken pan, and allow for the rice to absorb it. Then, add another cup. Repeat until all of your liquid has been absorbed, and your rice is soft and creamy. Sprinkle in salt and white pepper to taste.
  • As your rice finishes, if using cheese, dice it and add it into your pan…stir as it melts.
  • Plate, devour, and enjoy!

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