Baked Cranberry Vegetable Risotto Vegan Friendly Recipes

VEGETABLE RISOTTO

Vegetable Risotto image

Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 cup chopped onion
2 teaspoons minced garlic
1/3 cup butter, cubed
1-1/2 cups uncooked arborio rice
1 cup white wine
4 cups chicken broth or vegetable broth
3 cups fresh broccoli florets
2 cups chopped yellow summer squash
2 cups frozen peas, thawed
1 package (10 ounces) frozen cooked winter squash, thawed
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed. , Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.

Nutrition Facts :

BAKED CRANBERRY-VEGETABLE RISOTTO (VEGAN-FRIENDLY)

Baked Cranberry-Vegetable Risotto (Vegan-Friendly) image

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

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)

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

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