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.