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Recipe tags: Bake, Fruit, Italian, Mediterranean

Rice, pasta and breads

Cranberry and Roasted Garlic Risotto

Recipe submitted by DaVita renal dietitian Jennifer from New Jersey.

Portions: 4

Serving size: 3/4 cup

Ingredients

• 2 tablespoons butter or margarine
• 3 tablespoons roasted garlic
• 1 cup onion, minced
• 3/4 cup Arborio rice, uncooked
• 2 cups low-sodium chicken broth
• 1/2 cup sweetened dried cranberries
• 1/2 tablespoon Parmesan cheese 

Preparation

1. Preheat oven to 425° F.
2. Grease a covered casserole dish.
3. Melt butter or margarine in a large saucepan. Add roasted garlic and onion in saucepan and cook over medium heat until soft.
4. Add rice and cook for 2 minutes.
5. Add broth and dried cranberries to rice mixture. Bring to a boil and cook for 2 minutes.
6. Pour into casserole dish. Cover and bake for 30 minutes.
7. Remove from oven and stir in cheese. Serve immediately

Nutrients per serving

• Calories: 267
• Protein: 8 g
• Carbohydrates: 43g
• Fat: 7 g
• Cholesterol: 17 mg
• Sodium: 100 mg
• Potassium: 184 mg
• Phosphorus: 66 mg
• Calcium: 46 mg
• Fiber: 2.9 g

Renal and Renal Diabetic Food Choices

• 2 starch
• 1 fruit, low potassium
• 1 fat

Carbohydrate Choices

• 2

Helpful Hints

• Prepare roasted garlic from DaVita.com's recipe for Roasted Garlic or use bottled garlic spread.
• Arborio rice is medium-grain rice with a high starch content. It is grown in Italy and is traditionally used in risotto recipes.

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