Cranberry Vegetable Risotto Recipe

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Ingredients:

Serving

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	345.06 Kcal (1445 kJ)
Calories from fat	74.43 Kcal
		% Daily Value*
Total Fat	8.27g	13%
Cholesterol	17.46mg	6%
Sodium	373.44mg	16%
Potassium	284.88mg	6%
Total Carbs	59.9g	20%
Sugars	18.04g	72%
Dietary Fiber	3.68g	15%
Protein	6.56g	13%
Vitamin C	4.7mg	8%
Vitamin A	0.1mg	2%
Iron	1.6mg	9%
Calcium	55.2mg	6%

Amount Per 100 g
Calories	162.89 Kcal (682 kJ)
Calories from fat	35.13 Kcal
		% Daily Value*
Total Fat	3.9g	13%
Cholesterol	8.24mg	6%
Sodium	176.28mg	16%
Potassium	134.48mg	6%
Total Carbs	28.27g	20%
Sugars	8.52g	72%
Dietary Fiber	1.74g	15%
Protein	3.1g	13%
Vitamin C	2.2mg	8%
Iron	0.7mg	9%
Calcium	26mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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