|
Ingredients:
2 tablespoons butter
1 small onion, diced
3/4 cup Arborio rice
1 cup low-sodium vegetable broth
1 cup sliced portabella mushrooms
1 cup diced asparagus
3/4 cup sweetened dried cranberries
2 tablespoons minced fresh basil
1 tablespoon Parmesan cheese
Preparation:
-
Preheat oven to 425
degrees.
-
Grease a medium
casserole dish.
-
Melt butter in a
large saucepan. Add onion and cook over medium heat until soft.
-
Add rice; cook for 2
minutes.
-
Add broth; bring to a
boil for 2 minutes.
-
Stir in remaining
ingredients, except Parmesan cheese.
-
Pour mixture into
casserole dish. Cover and bake for 30 minutes.
-
Stir in cheese. Serve
immediately.
Yield:
4 servings
Nutritional Information:
Per serving: Calories 323, protein 8 g, fat 7 g, calories from fat
20%, carbohydrates 57 g, cholesterol 17 mg, fiber 4 g, sodium 233
mg. |
