Cranberry vegetable risotto

Number of servings: 6

Ingredients

• 2 tablespoons butter
• 1 small onion, diced
• ¾ cup of arborio rice
• 1 cup low-sodium vegetable broth
• 1 cup portobello mushrooms, sliced
• 1 cup asparagus, diced
• ¾ cup sweetened dried cranberries
• 2 tablespoons fresh basil, minced
• 1 tablespoon Parmesan cheese

Instructions

Preheat oven to 425°F. Grease a medium casserole dish. Melt butter in a large saucepan. Add onion and cook over medium heat until soft. Add rice; cook for two minutes. Add broth; bring to a boil for four minutes. Stir in remaining ingredients, except Parmesan cheese. Pour mixture into casserole dish. Cover and bake for 30 minutes. Stir in cheese. Serve immediately.

Nutrition information

Calories: 280
Fat: 5 grams
Saturated Fat: 3 grams
Cholesterol: 10 milligrams
Sodium: 20 milligrams
Carbohydrates: 55 grams
Dietary Fiber: 4 grams
Sugars: 17 grams
Protein: 5 grams