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Cranberry and Mushroom Risotto



  • 1 bag Dried Cranberries
  • 1 cup Risotto
  • 1 cup Wild mushrooms or champignons
  • 1/2 Purple onion
  • 1 Garlic clove
  • 1 cup Thick cream
  • 1/2 cup White wine
  • 2 cups Chicken stock
  • 1 Tbsp Granulated consomme
  • 1 Epazote twig (leaves only) Can be substituted with Coriander leaves
  • 2 Parsley twigs (leaves only)
  • 1 Dried hot pepper
  • 2 Tbsp olive oil
  • Parmesan grated cheese
  • Salt and pepper


  • In a frying pan, heat olive oil, add onion, garlic and cranberries. Once onion is caramelized, add risotto and stir fry for a few minutes. Add hot pepper, granulated consomme, parsley, mushrooms, and epazote.
  • Gradually pour the chicken stock and white wine, season, lower flame, and cover with lid. More stock can be added if necessary. Check seasoning and add cream; finally, sprinkle Parmesan cheese and serve.
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