Roasted Spring Vegetable Risotto

SUBMITTED 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."
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PREP TIME  20 Min
COOK TIME  30 Min
READY IN  50 Min

SERVINGS

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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

DIRECTIONS

  1. Preheat oven to 425 degrees F. Spray 17x11-inch roasting pan with cooking spray.
  2. Mix asparagus, carrots, onions, peppers, squash, mushrooms, rosemary and 1/4 cup broth in prepared pan.
  3. Roast 20 minutes or until done, stirring once. Prepare risotto while the vegetables are roasting.
  4. 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)
  5. Add vegetables and cheese. Heat through. Serve immediately.

FOOTNOTE

  • Swanson Kitchen Tip: This recipe is also great using Swanson® Certified Organic Vegetable Broth in place of regular vegetable broth.

 
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Nutritional Information
Roasted Spring Vegetable Risotto

Servings Per Recipe: 8

Amount Per Serving

Calories: 235

  • Total Fat: 3.7g
  • Cholesterol: 4mg
  • Sodium: 522mg
  • Total Carbs: 42.3g
  •     Dietary Fiber: 4.3g
  • Protein: 7.7g

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