Cranberry-Garlic Risotto
2018-02-04 16:11:37
Serves 4
This risotto with cranberries and garlic is great with roasted chicken.
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Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 3/4 cup arborio rice
- 2 cups chicken broth
- 3/4 cup dried cranberries
- 1 tbsp grated Parmesan cheese
- 3 cloves, roasted garlic (see note)
- 3/4 cup frozen baby peas, defrosted (optional)
Instructions
- Preheat oven to 425 Fahrenheit degrees. Grease a 1.5 litre covered casserole dish.
- Melt butter Ina medium saucepan. Add onion; cook over medium heat until soft. Add rice; cook for 2 minutes. Add brot and dried cranberries; bring to a boil an cook for 2 minutes.
- Pour mixture into casserole dish. Cover and bake for 30 minutes. Stir in cheese, roasted garlic and peas, if using. Serve immediately.
Notes
- To roast garlic: Cut 1/4 inch off top of a head of garlic to expose the cloves.
- Wrap in foil and are in 350 Fahrenheit degree oven 45 minutes or until soft.
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Cranberry-Garlic Risotto