Risotto is one of my favorite dishes to make. I must say though that it took me a while to master making a decent risotto. Sticky, heavy risotto is not appetizing so I was determined to get it right.
Because risotto is so versatile I love to add ingredients that are a bit different. This risotto with cranberries and walnuts is one of my favorites. I adapted this recipe from one that I saw on the Ocean Spray site. The sweetness from the cranberries and the crunch from the walnuts is a perfect compliment to chicken cutlets.
- 2 TBLS. butter
- 1 cup chopped walnuts
- 1 small onion diced
- 3/4 Cup Arborio rice
- 2 Cups Chicken Broth
- 3/4 Cup Ocean Spray Dried Cranberries
- 1. Preheat Oven to 425. Grease a covered casserole dish. Set aside.
2. Melt butter in a large saucepan. Add walnuts and cook over medium heat for a minute or two. Add rice; cook for 2 minutes. Then add broth and dried cranberries and bring to a boil for 2 minutes.
3. Pour mixture into the casserole dish. Bake for 30 minutes. Sprinkle with a few chopped nuts and serve.