Cranberry and Roasted Garlic Risotto

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Cranberry and Roasted Garlic Risotto

Portions:
4

Serving Size:
3/4 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein

Ingredients

  • 1 cup onion
  • 2 tablespoons butter
  • 3 tablespoons roasted garlic
  • 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. Spray a casserole dish with nonstick cooking spray.
  2. Mince onion.
  3. Melt butter 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 sprinkle Parmesan cheese over the top. Serve immediately.

Helpful hints

  • Prepare roasted garlic from DaVita.com's recipe for Roasted Garlic Heads 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.

Nutrients per serving

Calories 267

Protein 8 g

Carbohydrates 43 g

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

3

Submitted by: DaVita renal dietitian Jennifer from New Jersey.

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