Cranberry risotto with pecans and parsley

This risotto reflects the Let’s Veg lifestyle of creating balanced comfort from simple ingredients.
Cranberries bring gentle brightness while grains provide steady nourishment.
Pecans add texture without heaviness, keeping the dish satisfying.
Fresh parsley supports a clean and balanced finish.
A warm, mindful meal that fits naturally into everyday plant-forward living.

Olivia

Cranberry risotto with pecans and parsley

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Cranberry risotto with pecans and parsley for a warm and balanced vegetarian meal.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Side Dish, Snack

Cuisine: American

Calories: 329

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 1 tablespoon olive oil
• 1 onion finely chopped
• 2 cloves garlic minced
• 1 cup arborio rice
• ½ cup dried cranberries
• 4 cups vegetable broth warmed
• ¼ cup pecans chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley chopped

Equipment

5 Quart Pot

$39.95 $29.49

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03/04/2026 09:02 am GMT

small soup pot

Cooking Instructions

 

1. Heat olive oil in a pan over medium heat.
2. Add onion and cook until softened.
3. Stir in garlic and cook for 30 seconds.
4. Add arborio rice and stir for 1 minute.
5. Pour in 1 cup warm broth and stir until mostly absorbed.
6. Continue adding broth gradually, stirring frequently, until rice is tender.
7. Stir in dried cranberries, pecans, salt, and black pepper.
8. Remove from heat and sprinkle parsley before serving.

Nutrition

Calories: 329kcalCarbohydrates: 59gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 1030mgPotassium: 149mgFiber: 3gSugar: 14gVitamin A: 676IUVitamin C: 5mgCalcium: 22mgIron: 3mg

Notes

Keep broth warm during cooking.

Stir frequently for creamy texture.

Serve immediately for best consistency.

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