Cranberry Vegetable Risotto
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Notes Cranberry Vegetable Risotto Preparation
Directions:
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.
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Calories Per Serving: 297
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Centers for Disease Control and Prevention
CDC: Fruit & Veggies - More Matters Recipe Book Notes Calories 297 cals Fat 6.6 g Carbohydrates 58.0 g Protein 4.4 g Cholesterol 16.0 mg Sodium 198 mg Saturated Fat 4.0 g Fiber 4.4 g Calcium 37.0 mg Total Sugars 23.0 g Note: A dash indicates no data is available. [I posted this recipe.] |
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