Cranberry Vegetable Risotto

  • 2 tbsp 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 Portabello mushrooms
  • 1 cup diced zucchini or asparagus
  • 3/4 cup Ocean Spray Craisins Sweetened Dried Cranberries
  • 2 tbsp minced fresh basil
  • 1 tbsp grated Parmesan cheese

Preheat oven to 425 Fahrenheit. Grease a medium casserole dish.

Melt butter or margarine in a large saucepan. Add onion and cook over medium heat until soft. Cook rice 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.

*Courtesy of Ocean Spray 2008 Cranberry Recipe Calendar