Cranberry Vegetable Risotto

(6)

INGREDIENTS

INGREDIENTS

  • 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

DIRECTIONS

DIRECTIONS

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.

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