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2 Tbsp butter
1 small onion, diced
3/4 cup Arborio rice
1 cup low-sodium vegetable broth
1 cup sliced portabella mushrooms
1 cup diced asparagus
3/4 cup sweetened dried cranberries
2 Tbsp minced fresh basil
1 Tbsp Parmesan cheese
Preheat oven to 425ºF. Grease a medium casserole dish.
Melt butter in a large saucepan.
Add onion and cook over medium heat until soft.
Add rice; cook for 2 minutes.
Add broth; bring to a boil for 2 minutes.
Stir in remaining ingredients, except Parmesan cheese.
Pour mixture into casserole dish.
Cover and bake for 30 minutes.
Stir in cheese. Serve immediately.
Nutritional analysis per serving: Calories 323, Protein 8g, Fat 7g, Calories From Fat 20%, Carbohydrates 57g, Cholesterol 17mg, Fiber 4g, Sodium 233mg.
CDC.gov - 5 a Day
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