Cranberry Vegetable Risotto |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Really pleasing to the taste buds.... Ingredients:
2 tablespoons 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 tablespoons minced fresh basil |
1 tablespoon parmesan cheese |
Directions:
1. Preheat oven to 425 degrees.
2. Grease a medium casserole dish.
3. Melt butter in a large saucepan. 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.
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