Cranberry Vegetable Risotto 5 (1) Rate Print Email Save Prep Time 15 minutes Cook Time 35 minutes Yield Makes 4 servings Category Salads & Sides Ingredients 2 tablespoons butter or margarine1 small onion, diced3/4 cup Arborio rice1 cup chicken stock3/4 cup white cooking wine1 cup sliced Portabella mushrooms1 cup diced zucchini or asparagus3/4 cup Ocean Spray® Craisins® Original Dried Cranberries2 tablespoons chopped fresh basil1 tablespoon Parmesan cheese Directions Preheat oven to 220ºC. Grease a medium casserole dish.Melt butter or margarine in a large saucepan. Add onion and cook over medium heat until soft. Add rice; cook for 2 minutes. Add stock 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. Makes 4 servings. Rate
Category Salads & Sides Ingredients 2 tablespoons butter or margarine1 small onion, diced3/4 cup Arborio rice1 cup chicken stock3/4 cup white cooking wine1 cup sliced Portabella mushrooms1 cup diced zucchini or asparagus3/4 cup Ocean Spray® Craisins® Original Dried Cranberries2 tablespoons chopped fresh basil1 tablespoon Parmesan cheese Directions Preheat oven to 220ºC. Grease a medium casserole dish.Melt butter or margarine in a large saucepan. Add onion and cook over medium heat until soft. Add rice; cook for 2 minutes. Add stock 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. Makes 4 servings. Rate
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