Ingredients
Equipment
small soup pot
soup pot with lid
Cooking Instructions
- Heat olive oil in a pan over medium heat.
- Add onion and cook until softened.
- Stir in garlic and cook for 30 seconds.
- Add the rice
- Warm the vegetable broth in a small saucepan and keep it warm over low heat.
- Pour in 1 cup warm broth and stir until mostly absorbed.
- Continue adding warm broth a little at a time, stirring frequently and allowing most of each addition to absorb before adding more. Cook until the rice is tender with a slight bite and the risotto is creamy. Use the remaining broth as needed.
- Stir in dried cranberries, pecans, salt, and black pepper.
- Remove from heat and sprinkle parsley before serving.
Nutrition
Notes
• Do not rinse the Arborio rice before cooking; its surface starch helps create the creamy texture.
• Keep the vegetable broth warm and add it gradually, stirring frequently as the rice cooks.
• Check the rice for doneness before using all the broth. It should be tender with a slight bite, surrounded by a creamy coating.
• Dried cranberries vary in sweetness. Use the type you prefer and account for the chosen product when calculating nutrition.
• Taste before adding salt, especially when using regular salted vegetable broth.
• Serve immediately. Risotto thickens as it stands; loosen it with a little remaining warm broth if needed.