Cranberry Vegetable Risotto

(12)

NUTRITIONAL INFORMATION

INGREDIENTS

INGREDIENTS

  • 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

DIRECTIONS

DIRECTIONS

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.

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