Cranberry Vegetable Risotto Recipe

Ingredients:

• 2 Tbsp butter
• 1 small onion, diced
• ¾ cup Arborio rice
• 1 cup low-sodium vegetable broth
• 1 cup sliced portabella mushrooms
• 1 cup diced asparagus
• ¾ cup sweetened dried cranberries
• 2 Tbsp minced fresh basil
• 1 Tbsp Parmesan cheese

METHOD:

1. Preheat oven to 425ºF. Grease a medium casserole dish.
2. Melt butter in a large saucepan.
3. 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.

Categories: Cranberry Specials