Baked Cranberry-Vegetable Risotto (Vegan-Friendly) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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:
1. Preheat oven to 425ºF. Grease a 2-quart casserole dish.
2. Melt butter or olive oil (or a combination of both) in a large saucepan.
3. 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.
4. Pour rice and vegetable mixture into casserole dish.
5. Cover and bake for 30 minutes or until all liquid has evaporated.
6. Remove from oven and garnish cheese and fresh basil on top.
7. Serve immediately.
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