Baked Cranberry-Vegetable Risotto (Vegan-Friendly)
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons butter or 2 tablespoons olive oil
- 1 small yellow onion, diced small
- 3⁄4 cup arborio rice
- 1 cup vegetable broth or 1 cup chicken broth
- 3⁄4 cup white wine
- 1 cup sliced yellow foot mushrooms (read recipe intro) or 1 cup cremini mushroom, sliced (read recipe intro)
- 1 cup asparagus (asparagus cut into 1-inch slices) or 1 cup diced zucchini (asparagus cut into 1-inch slices)
- 1⁄2 cup dried cranberries (I used orange essence dried cranberries from Trader Joes)
- 2 tablespoons minced fresh basil (*FRESH* only or can sub fresh parsley if you don't like basil)
- freshly grated parmesan cheese (I substituted parmigiano reggiano)
directions
- Preheat oven to 425ºF. Grease a 2-quart casserole dish.
- Melt butter or olive oil (or a combination of both) in a large saucepan.
- Add onion and cook over medium heat until soft. Add rice; cook for 2 minutes. Add broth and wine; bring to a boil for 2 minutes. Stir in remaining ingredients except basil and cheese.
- Pour rice and vegetable mixture into casserole dish.
- Cover and bake for 30 minutes or until all liquid has evaporated.
- Remove from oven and garnish cheese and fresh basil on top.
- Serve immediately.
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RECIPE SUBMITTED BY
COOKGIRl
United States