"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." — Campbell's Kitchen
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asparagus, cut into 2-inch lengths
whole baby carrots cut in lengthwise quarters
green onions, cut into 1-inch pieces
assorted peppers (yellow, red, green), cut into 1-inch strips
zucchini or yellow squash, cut into diagonal slices
halved fresh medium mushrooms
chopped fresh rosemary leaves
3 1/2 cups
Swanson® Vegetable Broth
1 1/3 cups
uncooked Arborio rice
grated Parmesan cheese
very good!! although labor-intensive.....(stirring!)
Perhaps it's because we didn't use "Campbell's" broth ;-), but this wasn't as "flavorful" as we had hoped. It did help us use up a bunch of random extra food in the fridge, which was our goal!
this was excellent, very tasty! Very easy to make since i used the roasted veggies from the night before!
This was a fabulous recipe. We used this for our very first meatless Monday. We certainly didn't feel deprived! Very filling and rich. I would recommend you dish the vegetables out instead of pouring the pan over the rice. It made the rice a little too moist again.
i do believe the coments of many cooks , have to do with the temps of their stoves, i have made this many times with great results
This was flat out awesome! I thought it might be a little bland, so I added some adobo (the magic spice). It was filling & super healthy!
I did not have all of the vegetables called for, but the green onions, yellow squash, and asparagus were plenty. I added some leftover pieces of glazed ham. Yum! We will definitely make this again!
Very good flavor. Cook time is too long; done in less than 40 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Spring Vegetable Risotto
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 31
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