Cranberry Roasted Garlic Risotto
Prep Time
15 minutesCooking Time
30 minutesServing Size
4 servings
Ingredients
2 tbsp (30 mL) butter 1 small onion, diced 3/4 cup (175 mL) Arborio rice 2 cups (500 mL) chicken broth 3/4 cup (175 mL) Craisins® Dried Cranberries 1 tbsp (15 mL) grated Parmesan cheese 3 cloves roasted garlic (see below) 3/4 cup (175 mL) frozen baby peas, defrosted, optional
Steps
Preheat oven to 425ºF (220ºC). Grease a 1 1/2-quart (1.5 L) covered casserole dish. Melt butter in a medium saucepan. Add onion; cook over medium heat until soft. Add rice; cook 2 minutes. Add broth and Craisins® Dried Cranberries; bring to a boil and cook for 2 minutes. Pour mixture into casserole dish. Cover and bake for 30 minutes. Stir in cheese, roasted garlic and peas, if using. Serve immediately. To roast garlic: Cut 1/4 inch (6 mm) off the top of a head of garlic to expose the cloves. Wrap in foil and bake in 350ºF (180ºC) oven 45 minutes or until soft.