Cranberry and Roasted Garlic Risotto
- CKD non-dialysis
- Dialysis
- Diabetes
Portions:
4
Serving size:
3/4 cup
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
- Preheat oven to 425° F. Spray a casserole dish with nonstick cooking spray.
- Mince onion.
- Melt butter in a large saucepan. Add roasted garlic and onion in saucepan and cook over medium heat until soft.
- Add rice and cook for 2 minutes.
- Add broth and dried cranberries to rice mixture. Bring to a boil and cook for 2 minutes.
- Pour into casserole dish. Cover and bake for 30 minutes.
- Remove from oven and sprinkle Parmesan cheese over the top. Serve immediately.
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?
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.
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!
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.
This is delicious, different, and so easy to make. We love it.
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!
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