Baked Cranberry Vegetable Risotto Vegan Friendly Food
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."
Provided by COOKGIRl
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425ºF. Grease a 2-quart casserole dish.
- Melt butter or olive oil (or a combination of both) in a large saucepan.
- 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.
- Pour rice and vegetable mixture into casserole dish.
- Cover and bake for 30 minutes or until all liquid has evaporated.
- Remove from oven and garnish cheese and fresh basil on top.
- Serve immediately.
Nutrition Facts : Calories 248.1, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 61.5, Carbohydrate 36.5, Fiber 3, Sugar 2.6, Protein 4.4
CRANBERRY ROASTED GARLIC RISOTTO
Found this on www.oceanspray.com and placed here for safekeeping. Thanks to Redsie for the cooking time and temperature.
Provided by Kats Mom
Categories White Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF.
- 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 for 2 minutes.
- Pour mixture into casserole dish and bake for 25 minutes.
- Stir in cheese and serve immediately.
Nutrition Facts : Calories 289.8, Fat 7.3, SaturatedFat 4.1, Cholesterol 16.4, Sodium 443.6, Carbohydrate 51.2, Fiber 2.6, Sugar 15.8, Protein 5.7
RISOTTO ALLA PAVESE
Creamy risotto made with fresh cranberry beans comes from the Lombardy region of Italy. With traditional flavors from the region, this risotto is bursting with flavor and healthy goodness. Cranberry beans are also called borlotti beans. They are considered 'the poor man's meat' due to their nutritional value.
Provided by Buckwheat Queen
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Pour vegetable broth into a large saucepan and bring to a boil. Add fresh cranberry beans and return to a boil. Reduce heat and simmer until beans are soft but not mushy, 20 to 25 minutes. Remove beans with a slotted spoon, leaving the vegetable broth over the heat source on medium-low.
- Heat olive oil and butter in a large saucepan over medium-high heat. Add onion, garlic, whole rosemary sprig, bay leaf, and sage. Sauté until onion is soft and translucent, about 7 minutes. Add rice and stir to toast the rice, 2 to 3 minutes. Once rice is toasted, add drained beans and stir until well coated.
- Add white wine and stir until wine is fully absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding 1/2 cup of broth at a time, stirring continuously, until the liquid is absorbed and the rice is al dente. Add tomato sauce and stir until creamy and thick. This whole process will take about 18 minutes.
- Remove risotto from the heat source and let stand for 2 minutes. Remove rosemary twig, bay leaf, and sage and serve.
Nutrition Facts : Calories 931.6 calories, Carbohydrate 145.4 g, Cholesterol 22.9 mg, Fat 21.2 g, Fiber 34.4 g, Protein 36.2 g, SaturatedFat 7.3 g, Sodium 1002.3 mg, Sugar 7.4 g
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