Cranberry Vegetable Risotto
From grizzlybear 16 years ago
- 30 minutes to make
- Serves 4
Really pleasing to the taste buds....
Ingredients
- 2 tablespoons butter shopping list
- 1 small onion, diced shopping list
- 3/4 cup arborio rice shopping list
- 1 cup low-sodium vegetable broth shopping list
- 1 cup sliced portabella mushrooms shopping list
- 1 cup diced asparagus shopping list
- 3/4 cup sweetened dried cranberries shopping list
- 2 tablespoons minced fresh basil shopping list
- 1 tablespoon parmesan cheese shopping list
How to make it
- Preheat oven to 425 degrees.
- Grease a medium casserole dish.
- Melt butter in a large saucepan. Add onion and cook over medium heat until soft.
- Add rice; cook for 2 minutes.
- Add broth; 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.
People Who Like This Dish 3
- jenniferbyrdez Kenner, LA
- kukla Barrie, Ontario, CA
- eclaires Chicago, IL
- texaschef DALLAS, TX
- grizzlybear CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
Grizzly, I was just looking at a similar recipe, but discarded it because it was WAY too much work (and that says a LOT coming from me :) This one is SO much easier, and keeps all the flavours! *Printed off, make later* TY :)
kukla
in Barrie, Ontario loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "