Guest guest Posted March 20, 2006 Report Share Posted March 20, 2006 Cranberry Vegetable Risotto 2 tbsps. butter 1 small onion, diced 3/4 cup Arborio rice 1 cup vegetable broth 1 cup sliced portabella mushrooms 1 cup diced asparagus 3/4 cup sweetened dried cranberries 2 tbsps. minced fresh basil 1 tbsp. Parmesan cheese Preheat oven to 425 degrees. Grease a medium casserole dish. Melt butter in a large saucepan. Add onion and cook over medium heat until soft. Add rice; cook for 2 minutes. Add broth; 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. Calories 280, Fat 5g, Cholesterol 10mg, Sodium 200mg, Carbohydrate 55g, Fiber 4g. Points 5. Quote Link to comment Share on other sites More sharing options...
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