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Cranberry Vegetable Risotto

Cranberry Vegetable Risotto
This Recipe Is:

WebMD Recipe

Prep: 15 minutes | Cook: 40 minutes | Total Time: 55 minutes
  • 2 tablespoons
  • 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
  1. Preheat oven to 425°F.
  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.
Nutritional Information

Makes: 4 servings
  • Calories323
  • Protein8 g
  • Fat7 g
  • Calories from Fat20%
  • Carbohydrates57 g
    • Dietary fiber4 g
  • Cholesterol17 mg
  • Sodium233 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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