Cranberry Roasted Garlic Risotto Recipes

CRANBERRY ROASTED GARLIC RISOTTO

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.

CRANBERRY AND ROASTED GARLIC RISOTTO

Steps:

• Preheat oven to 425° F. Spray a casserole dish with nonstick cooking spray.
• Mince onion.
• Melt butter in a large saucepan. Add roasted garlic and onion in saucepan and cook over medium heat until soft.
• Add rice and cook for 2 minutes.
• Add broth and dried cranberries to rice mixture. Bring to a boil and cook for 2 minutes.
• Pour into casserole dish. Cover and bake for 30 minutes.
• Remove from oven and sprinkle Parmesan cheese over the top. Serve immediately.

CRANBERRY RISOTTO

Steps:

• Pour Cranberry Juice Cocktail into small sauce pan and place on medium-high heat. Bring to a boil.
• Add 2 tablespoons olive oil to 1 quart sauce pan and place over high heat.
• Add leeks and salt and pepper.
• Sauté until leeks are translucent and then add the rice.
• Stir until the rice is coated with oil.
• Add the boiling cranberry juice cocktail. Stir. Cover. Turn heat down to a simmer.
• Let simmer for 20 minutes.
• Remove from heat, add feta cheese and sweetened dried cranberries, stir well.
• Turn into serving dish.
• Serve hot.