Vegetarian: Vegetarian Dishes: Cranberry Vegetable Risotto

Each serving of this tasty risotto provides two veggie servings.

Author: Centers for Disease Control and Prevention
Date: June 16, 2011

Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 40 mins


    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


    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.

Nutritional Information
(Per Serving)

Calories:297 cals
Kilojoules:1,243 kJ
Fat:6.6 g
Carbohydrates:58.0 g
Protein:4.4 g
Cholesterol:16.0 mg
Sodium:198 mg
Saturated Fat:4.0 g
Fiber:4.4 g
Calcium:37.0 mg
Total Sugars:23.0 g

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