Cranberry Roasted Garlic Risotto

Transform your dinner table with the rich, festive flavors of Cranberry Roasted Garlic Risotto—a creamy, savory dish with a hint of sweetness that’s perfect for cozy weeknights or special occasions. This risotto combines the velvety texture of Arborio rice with the caramelized depth of oven-roasted garlic, delicately balanced by bursts of tangy dried cranberries. Simmered to perfection with dry white wine and warm vegetable broth, and finished with freshly grated Parmesan, this recipe is a luxurious yet approachable meal. A sprinkle of fresh parsley provides the ideal garnish for this irresistible, restaurant-quality dish. Perfect as a standalone entrée or an elegant side, this risotto is sure to dazzle your taste buds while embracing the comforting essence of fall and winter cuisine.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 1 medium Yellow onion, finely diced
• 1 whole Garlic bulb
• 6 cups Vegetable broth
• 0.5 cups Dry white wine
• 0.5 cups Dried cranberries
• 0.75 cups Parmesan cheese, freshly grated
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper, freshly ground
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)
• 1 sheet Aluminum foil

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice off the top of the garlic bulb to expose the cloves. Drizzle with 1 teaspoon of olive oil, wrap in aluminum foil, and roast in the oven for 30-35 minutes, or until the garlic is soft and golden. Remove from oven and let cool.

Step 3

In a medium saucepan, heat the vegetable broth over low heat to keep it warm. Do not boil.

Step 4

In a large skillet or wide pot, heat the remaining olive oil and the butter over medium heat.

Step 5

Add the diced onion to the skillet and sauté for 3-4 minutes until translucent.

Step 6

Squeeze the roasted garlic cloves out of their skins and mash them with a fork. Add the mashed garlic to the skillet and stir to combine.

Step 7

Add the Arborio rice to the skillet and stir for 2-3 minutes until the rice is lightly toasted and coated with the oil and butter.

Step 8

Pour in the white wine and stir until the liquid is mostly absorbed, about 1-2 minutes.

Step 9

Begin adding the warm broth to the rice one ladleful at a time, stirring frequently. Allow the liquid to be mostly absorbed before adding the next ladle. Repeat this process for 20-25 minutes, until the rice is creamy and cooked to al dente.

Step 10

About 5 minutes before the risotto is done, stir in the dried cranberries to allow them to soften and release their flavor.

Step 11

Remove the risotto from heat and stir in the Parmesan cheese. Season with salt and black pepper to taste.

Step 12

Serve immediately, garnished with fresh parsley if desired. Enjoy your Cranberry Roasted Garlic Risotto!

Nutrition Facts

Serving size	(2354.2g)

Amount per serving	% Daily Value*
Calories	2538.3

Total Fat 103.6g	0%
Saturated Fat 46.2g	0%
Polyunsaturated Fat 6.9g
Cholesterol 173.2mg	0%
Sodium 7297.4mg	0%
Total Carbohydrate 278.1g	0%
Dietary Fiber 27.8g	0%
Total Sugars 76.5g
Protein 107.5g	0%

Vitamin D 0IU	0%
Calcium 2405.7mg	0%
Iron 10.5mg	0%
Potassium 3638.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.7%

Protein: 17.4%

Carbs: 44.9%