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

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.

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What's everyone saying?

5 Comments | Average User Rating:
Cranberry and Roasted Garlic Risotto
sylverry says:
5

Hello, I am new to dialysis and am learning. I was wondering if I could substitute mushrooms for the cranberries? Thank you. Dietitian comment: I'm unsure about the finished recipe quality with mushroom substitution, but nutrient changes include 50 fewer calories, 13 g fewer carbohydrates, 100 mg more potassium, and 16 mg more phosphorus per serving[INVALID]Still acceptable for a kidney diet.

Mar. 19, 2014, 6:12 PM
Cranberry and Roasted Garlic Risotto
marianna says:
5

I made this again, only this time, I used the Arborio rice and I'm glad I did. It was even more delicious than the first time I made it (using regular rice.) I thought it added a nice rich creamy texture, and I also used some bottled garlic I bought (in olive oil) and it was YUMM-O!!! I could NEVER get tired of this one!

Feb. 02, 2012, 2:08 PM
Cranberry and Roasted Garlic Risotto
says:
4

Since my husband is Italian this recipe is perfect for him, however low sodium chicken and broth have MSG, something my husband is not allowed to have, so I used regular broth or I make my own stock.

Jun. 17, 2010, 6:14 AM
Cranberry and Roasted Garlic Risotto
lewislh says:
5

This is delicious, different, and so easy to make. We love it.

May. 21, 2010, 4:34 PM
Cranberry and Roasted Garlic Risotto
jk4195 says:
5

This is really good and a frequent side dish in our house! It is simple to make with minimal preparation. Just be sure to bake the risotto long enough; when undercooked even a little, the dish loses a lot of appeal. When cooked just right, it tastes great! Good with leftovers as well, so it can go a long way! Try it, you'll love it!

May. 29, 2008, 8:05 AM

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