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Cranberry and Roasted Garlic Risotto
Cranberry and Roasted Garlic Risotto

Portions: 4 Serving Size: 3/4 Cup

Ingredients

2 tablespoons butter or margarine
3 tablespoons roasted garlic
1 cup onion, minced
3/4 cup Arborio rice, uncooked
2 cups low-sodium chicken broth
1/2 cup sweetened dried cranberries
1/2 tablespoon Parmesan cheese

Preparation

  1. Preheat oven to 425° F.
  2. Grease a covered casserole dish.
  3. Melt butter or margarine in a large saucepan. Add roasted garlic and onion in saucepan and cook over medium heat until soft.
  4. Add rice and cook for 2 minutes.
  5. Add broth and dried cranberries to rice mixture. Bring to a boil and cook for 2 minutes.
  6. Pour into casserole dish. Cover and bake for 30 minutes.
  7. Remove from oven and sprinkle parmesan cheese over the top. Serve immediately.

Helpful hints

  • Bottled garlic spread.
  • Arborio rice is medium-grain rice with high starch content. It is grown in Italy and is traditionally used in risotto recipes.
  • Calories 267
  • Protein 8 g
  • Carbohydrates 43 g
  • Fat 7 g
  • Cholesterol 17 mg
  • Sodium 100 mg
  • Potassium 184 mg
  • Phosphorus 66 mg
  • Calcium 46 mg
  • Fiber 2.9 g