Tuesday, September 13, 2011

Cranberry Risotto

2 cups Risotto
3-4 Tbs cooking oil
2 Tbs butter
1/4 cup chopped onions
1 garlic clove, chopped
1/2 tsp salt
8 cups Chicken Broth
1 can Ocean Spray Whole Cranberries
1/4 cup Parmesan Cheese

In large skillet, on medium heat add oil and butter, melt and combine.  Stir in rice.  Add chopped onions and garlic, season with salt.  In large pan add  broth, heat then lower temperature and simmer to keep warm.  When onions are soft ladle broth into rice, 1 cup at a time.  Continue to ladle  broth into rice each time liquid absorbs until rice is soft.  Add Whole Cranberries, stir.  Add Parmesan Cheese, stir...serve!!!!

Serves approximately 6

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