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."”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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