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Roasted Spring Vegetable Risotto

By: Campbell's Kitchen

"Creamy risotto and a colorful array of tender spring vegetables are cooked to perfection in Swanson® Vegetable Broth, then mixed with Parmesan cheese for a flavorful side dish."

Rate/Review | Read Reviews (8)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 pound asparagus, cut into 2-inch lengths
2 cups whole baby carrots cut in lengthwise quarters
6 green onions, cut into 1-inch pieces
3 medium assorted peppers (yellow, red, green), cut into 1-inch strips
2 medium zucchini or yellow squash, cut into diagonal slices
1 cup halved fresh medium mushrooms
2 teaspoons chopped fresh rosemary leaves
3 1/2 cups Swanson® Vegetable Broth
1 tablespoon olive oil
1 1/3 cups uncooked Arborio rice
1/2 cup grated Parmesan cheese

Directions

Preheat oven to 425 degrees F. Spray 17x11-inch roasting pan with cooking spray.
Mix asparagus, carrots, onions, peppers, squash, mushrooms, rosemary and 1/4 cup broth in prepared pan.
Roast 20 minutes or until done, stirring once. Prepare risotto while the vegetables are roasting.
Heat oil in saucepot. Add rice. Cook and stir for 2 minutes Add 1/2 cup broth and cook until broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring until all broth is absorbed before adding more. (Total cooking time: 25 minutes)
Add vegetables and cheese. Heat through. Serve immediately.