Winter Squash and Cranberry Risotto

Winter Squash and Cranberry Risotto

Winter Squash and Cranberry Risotto
  • Prep Time

    20 minutes
  • Serving Size

    6 (3/4-cup) servings


  • 14 1/2-ounce cans reduced-sodium chicken broth2
  • Butter1 tablespoon
  • Olive oil1 tablespoon
  • Chopped onion1/2 cup
  • Arborio rice1 1/2 cups
  • Dry white wine1/2 cup
  • 12-ounce frozen cooked winter squash1
  • Craisins® Original Dried Cranberries1/2 cup
  • Grated parmesan cheese1/4 cup
  • Salt and white pepper to taste
  • Additional grated parmesan cheese
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


Bring chicken broth to a boil in a medium saucepan. Reduce heat to low; keep warm. Melt butter with oil in large saucepan over medium-high heat. Add onion; cook for 2 minutes, stirring frequently. Add rice; cook for 2 minutes, stirring frequently. Add wine; simmer until all liquid is absorbed, stirring frequently. Stir in squash. Add 3/4 cup chicken broth to rice. Reduce heat; simmer until absorbed, stirring frequently. Continue adding broth, 1/2 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but still firm to the bite and mixture should be creamy. This should take about 20 to 25 minutes. Stir in dried cranberries and cheese. Add salt and pepper to taste. If desired, garnish with additional Parmesan cheese. Makes 6 (3/4-cup) servings. Per Serving: Cal. 305 (15%DV), Fat Cal. 63, Pro. 9g (18%DV), Carb. 52g (17%DV), Fat 7g (10%DV), Chol. 22mg (8%DV), Sod. 210mg (9%DV), Vit. A 159RE (29%DV), Vit. C 2mg (4%DV), Vit. E <1mg (2%DV), Calcium 70mg (7%DV), Iron 1mg (4%DV), Folate 9Ug (2%DV), Zinc <1mg (1%DV), Pot. 97mg (3%DV), Dietary Exchange: Fruit 0.5, Starch 3, Fat 1