Cranberry Vegetable Risotto


  • 2 tablespoons butter or margarine
  • 1 small onion, diced
  • 3/4 cup Arborio rice
  • 1 cup chicken broth
  • 3/4 cup white cooking wine
  • 1 cup sliced Portabella mushrooms
  • 1 cup diced zucchini or asparagus
  • 3/4 cup Ocean Spray® Craisins® Original Dried Cranberries
  • 2 tablespoons minced fresh basil
  • 1 tablespoon Parmesan cheese
Nutrition InfoNutritional Info


Preheat oven to 425ºF. 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 broth 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.

Per Serving: Cal. 323 (16%DV), Fat Cal. 63, Pro. 5g(9%DV), Carb. 52g (17%DV), Fat 7g (11% DV), Chol. 17mg (5%DV), Sod. 342mg (14%DV), Vit. A 75RE (7%DV), Vit. C 4mg (7%DV), Vit. E 0mg (0%DV), Calcium 43mg (4%DV), Iron 2mg (11%DV), Folate 14Ug (3%DV), Zinc 1mg (4%DV), Pot. 185mg (5%DV), Dietary Exchange: Fruit 1.5, Starch 2, Fat 2


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