Roasted Spring Vegetable Risotto

SERVINGS

INGREDIENTS (Nutrition)

• 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