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Cranberry Vegetable Risotto
Cranberry Vegetable Risotto

Category: Side Dish | Serves: 4

(138 ratings)

Nutrition Information:
Calories: 280
Protein: 5 g
Carbs: 55 g
Fat: 5 g
Saturated Fat: 3 g
Sodium: 200 mg
Fiber: 4 g

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This rich, creamy risotto with mushrooms and asparagus is complimented by sweet dried cranberries. Serve with grilled salmon or chicken for a complete meal.
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
1 Preheat oven to 425ºF. Grease a medium casserole dish.
2 Melt butter in a large saucepan. Add onion and cook over medium heat until soft. Add rice; cook for 2 minutes.
3 Add broth; bring to a boil for 2 minutes. Stir in remaining ingredients, except Parmesan cheese.
4 Pour mixture into casserole dish. Cover and bake for 30 minutes. Stir in cheese. Serve immediately.

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