Cranberry Vegetable Risotto
Makes 4 servings
Each serving equals two 5 A Day servings
2 Tbsp butter
1 small onion, diced
¾ cup Arborio rice
1 cup low-sodium vegetable broth
1 cup sliced portabella mushrooms
1 cup diced asparagus
¾ 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.
Nutritional analysis per serving: calories 285, protein 5g, fat 5g, percent calories from fat 15%, cholesterol 10mg, carbohydrates 55g, fiber 4g, sodium 199mg