How To Make Cranberry Risotto

Cranberry Vegetable Risotto

INSTRUCTIONS

Things You Will Need

• 2 Tbsp butter
• 1 small onion, diced
• ¾ cup Arborio rice
• 1 cup low-sodium vegetable broth
• 1 cup sliced portabella mushrooms
• 1 cup diced asparagus
• ¾ cup sweetened dried cranberries
• 2 Tbsp minced fresh basil
• 1 Tbsp Parmesan cheese

Step 1

Preheat oven to 425ºF. Grease a medium casserole dish.

Step 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.

Step 3

Pour mixture into casserole dish. Cover and bake for 30 minutes. Stir in

cheese. Serve immediately.

Step 4

Nutritional analysis per serving: calories 285, protein 5g, fat 5g, percent

calories from fat 15%, cholesterol 10mg, carbohydrates 55g, fiber 4g,

sodium 199mg.