Cranberry Vegetable Risotto 

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Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 40 mins

Each serving of this tasty risotto provides two veggie servings.

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.

Author:

Centers for Disease Control and Prevention
CDC: Fruit & Veggies - More Matters