Cranberry Vegetable Risotto

Cranberry Vegetable Risotto
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Prep Time

Cook Time


4 servings


2 tbsp (30 mL) butter or margarine
1 small onion, diced
3/4 cup (175 mL) Arborio rice
1 cup (250 mL) chicken broth
3/4 cup (175 mL) white cooking wine
1 cup (250 mL) sliced Portabella mushrooms
1 cup (250 mL) diced zucchini or asparagus
3/4 cup (175 mL) Craisins® Dried Cranberries
2 tbsp (30 mL) minced fresh basil
1 tbsp (15 mL) grated Parmesan cheese


Preheat oven to 425°F (220°C). Grease a medium casserole dish.
Melt butter or margarine in a large saucepan. Add onion and cook over medium heat until soft. Cook rice for 2 minutes. Add broth and wine, 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.


Cranberry Vegetable Risotto

Cranberry Vegetable Risotto

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