BAKED CRANBERRY-VEGETABLE RISOTTO (VEGAN-FRIENDLY)
From Ocean Spray and with minimal changes. The original recipe specifies portabella mushrooms but I wanted to use our local 'Yellow Foot' mushrooms. Information about 'Yellow Foot' mushrooms from Marxfoods: "Yellowfoot chanterelle mushrooms are small, very thin and brightly colored with a golden yellow stem. Also known as the funnel chanterelle or yellow leg mushroom, they have a delicate flavor somewhat like a mild golden chanterelle."
Provided by COOKGIRl
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 248.1, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 61.5, Carbohydrate 36.5, Fiber 3, Sugar 2.6, Protein 4.4
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