Cranberry Vegetable Risotto

Cranberry Vegetable Risotto

Each serving of this tasty risotto provides two veggie servings.

Rating:

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Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 40 mins

Heart-Friendly Recipe Low Sodium Recipe High-Fiber Recipe

Ingredients

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

Directions:

Preheat oven to 425ºF. 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.

Thanks to Centers for Disease Control and Prevention

Nutritional Info (per serving)

CALORIES 297 cals
Kilojoules 1,243 kJ
Fat 6.6 g
Saturated Fat 4.0 g
Cholesterol 16 mg
Sodium 198 mg
Carbohydrates 58.0 g
Fiber 4.4 g
Total Sugars 23.0 g
Protein 4.4 g
Calcium 37.0 mg
Note: A dash indicates no data is available.