This interesting recipe comes from an Ocean Spray recipe booklet. The risotto is baked instead of made on the stove top. I plan to try it using homemade vegetable broth for both the oil and chicken broth soon.

CRANBERRY ROASTED GARLIC RISOTTO

2 Tablespoons butter or margarine
3 cloves roasted garlic
1 small onion, diced
3/4 cup Arborio rice
2 cups chicken broth
3/4 cup Craisins (Sweetened Dried Cranberries)
1 Tablespoon Parmesan cheese

Preheat oven to 425 degrees F. Grease a covered casserole dish.

Melt butter or margarine in a large saucepan. Add roasted garlic and onion; cook over medium heat until soft.

Add rice; cook for 2 minutes.

Add broth and sweetened dried cranberries; bring to a boil and cook for 2 minutes.

Pour mixture into casserole dish. Cover and bake for 30 minutes. Stir in cheese. Serve immediately. Makes 4 servings.