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Cranberry vegetable risotto

Nutrition Facts

  • Amount Per Serving
  • Calories 280
  • Total Fat 5g
    • Saturated Fat 3g
  • Cholesterol 10mg
  • Sodium 200mg
  • Total Carbohydrate 55g
    • Dietary Fiber 4g
    • Sugars 17g
  • Protein 5g
  • 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.