Cranberry Vegetable Risotto Recipe


Submitted by amflasin

Makes 4 servings


Risotto with dried cranberries, portabella mushrooms, onions, and asparagus.

Ingredients
1 1/2 tbsp olive oil
1 large onion, diced
3/4 cup brown rice
1 cup low-sodium chicken broth
1 cup portabella mushrooms, sliced
1 cup asparagus, diced
3/4 cup craisins
2 tbsp fresh basil
1 tbsp parmesan cheese
Directions
  1. Preheat oven to 425 degrees F. Spray a medium casserole dish with non-stick spray.

  2. Add olive oil to a large saucepan. Add onion and cook over medium heat until soft.

  3. Add rice; cook for two minutes.

  4. Add broth; bring to a boil for four minutes.

  5. Stir in remaining ingredients, except parmesan cheese. Pour mixture into casserole dish.

  6. Cover and bake for 30 minutes. Stir in cheese. Serve immediately.

Categories

Rice, Side Dish, Bake

Nutrition Facts
Serving Size 219.4g
Amount Per Serving
Calories
288
Calories from Fat
60
% Daily Value*
Total Fat
6.7g
10%
Saturated Fat
1.2g
6%
Cholesterol
1mg
0%
Sodium
42mg
2%
Total Carbohydrates
54.0g
18%
Dietary Fiber
4.9g
20%
Sugars
19.1g
Protein
5.4g
Vitamin A 7% • Vitamin C 8%
Calcium 5% • Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
A- 		  Good points
  • Low in saturated fat
  • Very low in cholesterol
  • Very low in sodium
  • High in manganese
    		•    Bad points
  • High in sugar
    		•
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