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.
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.
MsgID: 3134293
Shared by: Micha in AZ
In reply to: Recipe: Vegetarian Recipes (26)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Micha in AZ
In reply to: Recipe: Vegetarian Recipes (26)
Board: Daily Recipe Swap at Recipelink.com
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