cranberry veggie risotto

Cranberry Veggie Risotto

Cranberry Vegetable Risotto
Serves: 4
  • 2 Tbsp butter
  • 1 small onion, diced
  • ¾ cup Arborio rice
  • 1 cup low-sodium vegetable broth
  • 1 cup sliced portobello mushrooms
  • 1 cup diced asparagus
  • ¾ cup dried cranberries
  • 2 Tbsp minced fresh basil
  • 1 Tbsp Parmesan cheese
  1. Preheat oven to 425ºF. Grease a medium casserole dish.
  2. Melt butter in a large saucepan. Add onion and cook over medium heat until soft. Add rice; cook for 2 minutes. Add broth; bring to a boil for 2 minutes. Stir in remaining ingredients, except Parmesan cheese.
  3. Pour mixture into casserole dish. Cover and bake for 30 minutes. Stir in cheese. Serve immediately.
Nutrition Information
Calories: 297 Fat: 6 g Saturated fat: 4 g Sodium: 198 mg Protein: 4 g


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