Chicken Risotto with Pineapple and Edamame

Chris Stephens

  • 1 package of Uncle Dan's® Chipotle Ranch Seasoning
  • 1 package of Uncle Dan's® California Country Dill Seasoning
  • cooked chicken shredded
  • 2 (6 ounce) vanilla yogurt
  • 2 cups of steamed white rice
  • 1 cup of edamame
  • 1 pineapple
  • 1 mango sliced
  • Couple of green onions grilled
  • Crushed toasted cashews
  • 1 tablespoon whole butter
  • 1 lime squeezed
  • 3 tablespoons orange marmalade
  • 3 tablespoons honey
  • ¼ cup soy sauce
  1. Combine honey, orange marmalade, soy sauce, fresh lime and the left over cooked chicken in a frying pan and caramelize.
  2. Cut up the pineapple and season with the Uncle Dan's® Chipotle Ranch.
  3. Caramelize the pineapple with the whole butter in a frying pan.
  1. In a mixing bowl, combine yogurt, white rice, edamame and Uncle Dan's® Country Dill.
  2. Microwave to soften.
Plate a spoonful of risotto and the caramelized chicken.

Add a comment

* Comments must be approved before being displayed.