Cranberry Risotto

Reprinted with the permission of the American Association for Kidney Patients and

Cranberry Risotto

The roasted garlic in this recipe can be made ahead and kept in the fridge to use when needed. It is great to add to sauces, dips and even dressings.


  • 2 tablespoons butter or margarine
  • 3 tablespoons roasted garlic
  • 1 cup onion, minced
  • 3/4 cup Arborio rice, uncooked
  • 2 cups low-sodium chicken broth
  • 1/2 cup sweetened dried cranberries
  • 1/2 tablespoon Parmesan cheese

For the roasted garlic:

  • 4 large heads garlic
  • 1/4 cup olive oil
  • 1/4 teaspoon black pepper
  • 1 tablespoon herb vinegar


  1. Preheat oven to 425° F.
  2. Grease a covered casserole dish.
  3. Melt butter or margarine in a large saucepan.
  4. Add roasted garlic and onion in saucepan and cook over medium heat until soft.
  5. Add rice and cook for 2 minutes.
  6. Add broth and dried cranberries to rice mixture, bring to a boil and cook for 2 minutes.
  7. Pour into casserole dish, cover and bake for 30 minutes.
  8. Remove from oven and sprinkle parmesan cheese over the top.
  9. Serve immediately.
  10. For the roasted garlic:
  11. Remove the outer papery skin from garlic head.
  12. Slice off the bottom of garlic head (largest end) and separate the cloves, leaving the outer skins in place.
  13. Put the cloves in a shallow 8” square baking dish, and drizzle with olive oil.
  14. Bake at 350° F for about 20 minutes until the garlic is soft.
  15. Cool and remove the skins.
  16. In a food processor or blender, add garlic, pepper and vinegar.
  17. Process 30 seconds or until almost smooth, scraping sides occasionally.
  18. You can also mash by hand.
  19. Stores in fridge for up to 10 days.

Nutrient Analysis

Calories: 267 KCal

Protein: 8 g

Carbohydrates: 46 g

Fibre: 2 g

Total Fat: 7 g

Sodium: 100 mg

Phosphorus: 66 mg

Potassium: 184 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 3/4 cup

Renal and Diabetic Exchanges

3 starch
1 fruit

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