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Cranberry vegetable risotto

February 11, 2014 Recipes

Number of servings: 6


  • 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


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