Cranberry Vegetable Risotto Recipe

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Side Dishes

Cranberry Vegetable Risotto


  • 2 tablespoons butter
  • 1 small onion, diced
  • 3/4 cup Arborio rice
  • 1 cup low-sodium vegetable broth
  • 1 cup sliced portabella mushrooms
  • 1 cup diced asparagus
  • 3/4 cup sweetened dried cranberries
  • 2 tablespoons minced fresh basil
  • 1 tablespoon Parmesan cheese

1. Preheat oven to 425 degrees.
2. Grease a medium casserole dish.
3. Melt butter in a large saucepan. Add onion and cook over medium heat until soft.
4. Add rice; cook for 2 minutes.
5. Add broth; bring to a boil for 2 minutes.
6. Stir in remaining ingredients, except Parmesan cheese.
7. Pour mixture into casserole dish. Cover and bake for 30 minutes.
8. Stir in cheese. Serve immediately.

4 servings

Nutritional Information:
Per serving: Calories 323, protein 8 g, fat 7 g, calories from fat 20%, carbohydrates 57 g, cholesterol 17 mg, fiber 4 g, sodium 233 mg.

©2003-2006 WebMD Inc.

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Reviewed on 2/14/2006

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