Wild Rice and Cranberry Risotto
Published January 31, 2013 | Written by The Healthline Editorial Team
Risotto is a classic Italian dish usually made with Arborio rice and flavored with lots of Parmesan cheese. We've used the same risotto making method but substituted wild rice. We eliminated the cheese and used dried cranberries instead, giving it a very autumn flavor.
|Serving size:||Approximately 1 cup|
|Calories per serving:||216|
|Total Fat 6.7g||10%|
- 4 cups vegetable stock
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 teaspoon minced garlic
- 1 cup wild rice
- 1/4 teaspoon finely chopped rosemary
- 1/2 cup coarsely chopped dried cranberries
- 1/2 teaspoon kosher salt
Step by Step:
- Bring stock to a simmer in a medium saucepan.
- In a large saucepan, heat oil over medium-high heat and add onions. Cook, stirring occasionally, 3 to 4 minutes or until translucent but not browned. Add garlic and rice and cook 3 to 4 minutes or until rice is fragrant.
- Add 1/2 cup stock, stirring constantly, and cook until almost all the liquid has been absorbed. Repeat with remaining stock, adding cranberries and rosemary with the last 1/2 cup of stock, and cook until rice is firm but tender, about 35 to 40 minutes total. Adjust seasoning with salt and serve immediately.