Cranberry Vegetable Risotto

Preheat oven to 220ºC. Grease a medium casserole dish.

Melt butter or margarine in a large saucepan. Add onion and cook over medium heat until soft. Add rice; cook for 2 minutes. Add stock and wine; bring to a boil for 2 minutes. Stir in remaining ingredients, except Parmesan cheese.

Pour mixture into casserole dish. Cover and bake for 30 minutes. Stir in cheese. Serve immediately. Makes 4 servings.