Cranberry Vegetable Risotto

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2 Tbsp, butter
1 small onion, diced
3/4 cup, Arborio rice
1 cup, low-sodium vegetable broth
1 cup, sliced portabella mushrooms
1 cup, diced asparagus
3/4 cup, sweetened dried cranberries
2 Tbsp, minced fresh basil
1 Tbsp, Parmesan cheese


Preheat oven to 425ºF. Grease a medium casserole dish. Melt butter in a large saucepan. Add onion and cook over medium heat until soft. Add rice; cook for 2 minutes. Add broth; 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.