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    Cranberry Vegetable Risotto

    Ingredients

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

    Instructions

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

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