A deliciously easy 'shortcut' version of risotto with portabella mushrooms, zucchini (or asparagus), sweet-tart dried cranberries, fresh basil and Parmesan cheese.

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 (220ºC). 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.

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