Cranberry Vegetable Risotto

Cranberry Vegetable Risotto

Cranberry Vegetable Risotto
  • Prep Time

    15 minutes
  • Cooking Time

    35 minutes
  • Serving Size

    4 servings


  • Butter or margarine2 tablespoons
  • Small onion1
  • Arborio rice3/4 cup
  • Chicken broth1 cup
  • White cooking wine3/4 cup
  • Sliced portabella mushrooms1 cup
  • Diced zucchini or asparagus1 cup
  • Craisins® Original Dried Cranberries3/4 cup
  • Minced fresh basil2 tablespoons
  • Parmesan cheese1 tablespoon
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


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