Cranberry Vegetable Risotto 2 tbsp (30 mL) butter or margarine 1 small onion, diced 3/4 cup (175 mL) Arborio rice 1 cup (250 mL) vegetable broth 3/4 cup (175 mL) white cooking wine 1 cup (250 mL) sliced Portabella mushrooms 1 cup (250 mL) diced zucchini or asparagus 3/4 cup (175 mL) Craisins® Sweetened Dried Cranberries 2 tbsp (30 mL) minced fresh basil 1 tbsp (15 mL) grated Parmesan cheese Preheat oven to 425°F (220°C). Grease a medium casserole dish. Melt butter or margarine in a large saucepan. Add onion and cook over medium heat until soft. Cook rice for 2 minutes. Add broth and wine, 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. Makes 4 servings. Get a GoStats hit counter