Quick Cranberry and Feta Risotto - Kraft Recipes Top
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Quick Cranberry and Feta Risotto

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  • 1. Prepare brown rice as directed. Take out 1 1/4 cups of rice. Reserve the rest.
  • 2. Prepare sauce. To make Sauce: Put chopped shallots and slivered almonds in a small to medium skillet over medium-high heat. Toast shallots and almonds until tender about 3 minutes. Add cranberry juice and almond extract. Stir and reduce heat to medium-low. In a small cup combine wheat flour and water to make a rue. Pour rue slowly into cranberry mixture, stirring constantly. Add salt and pepper to taste. Stir until thickened and remove slivered almonds. Pour over 1 1/4 cups of rice.
  • 3. Add cranberries, feta and ham to rice/risotto. Toss together and garnish with chopped mint.

Special Equipment Needed


* To jazz this up use 1 slice chopped prosciutto instead of ham (only 8 calories more). Nutritional Information: Per Serving: 375 calories

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