Cranberry Vegetable Risotto
- Saturated Fat
- Vitamin A
- Vitamin C
- Vitamin E
per serving (servings: 4)
2 tablespoons butter or margarine
1 small onion, diced
3/4 cup Arborio rice
1 cup chicken stock
3/4 cup white cooking wine
1 cup sliced Portabella mushrooms
1 cup diced zucchini or asparagus
3/4 cup Ocean Spray® Craisins® Original Dried Cranberries
2 tablespoons chopped fresh basil
1 tablespoon Parmesan cheese
Preheat oven to 220ºC. Grease a medium casserole dish.
Melt butter or margarine in a large saucepan. Add onion and cook over medium heat until soft. Add rice; cook for 2 minutes. Add stock and wine; bring to a boil for 2 minutes. Stir in remaining ingredients, except Parmesan cheese.
Pour mixture into casserole dish. Cover and bake for 30 minutes. Stir in cheese. Serve immediately. Makes 4 servings.