Recipes

Cranberry vegetable risotto

• 2 tbsp. butter
• 1 small onion, diced
• ¾ c. Arborio rice
• 1 c. low-sodium vegetable broth
• 1 c. sliced portabella mushrooms
• 1 c. asparagus, diced
• ¾ c. sweetened dried cranberries
• 2 T. fresh basil, minced
• 1 T. Parmesan cheese

Preheat oven to 425º F. Grease a medium casserole dish.

Melt butter in a large saucepan. Add onion and cook over medium heat until soft.

Add rice; cook for two minutes.

Add broth; bring to a boil for four minutes.

Stir in remaining ingredients, except Parmesan cheese. Pour into casserole dish.

Cover and bake for 30 minutes. Stir in cheese. Serve immediately.