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Cranberry Vegetable Risotto

2 tablespoons butter or margarine
1 small onion, diced
3/4 cup Arborio rice
1 cup chicken broth
3/4 cup white cooking wine
1 cup sliced Portabella mushrooms
1 cup diced zuchini or asparagus
3/4 cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries
2 tablespoons minced fresh basil
1 tablespoon Parmesan cheese

1. Preheat oven to 425ºF. Grease a medium casserole dish.
2. Melt butter or margarine 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 Parmesan cheese.
3. Pour mixture into casserole dish. Cover and bake for 30 minutes. Stir in cheese. Serve immediately.

Makes 4 servings.

Per Serving: Cal. 323 (16%DV), Fat Cal. 63, Pro. 5g(9%DV), Carb. 52g (17%DV), Fat 7g (11% DV), Chol. 17mg (5%DV), Sod. 342mg (14%DV), Vit. A 75RE (7%DV), Vit. C 4mg (7%DV), Vit. E 0mg (0%DV), Calcium 43mg (4%DV), Iron 2mg (11%DV), Folate 14Ug (3%DV), Zinc 1mg (4%DV), Pot. 185mg (5%DV), Dietary Exchange: Fruit 1.5, Starch 2, Fat 2

Recipe and photograph provided courtesy of Ocean Spray Cranberries, Inc.