Roasted Spring Vegetable Risotto Recipe - Allrecipes.com
Roasted Spring Vegetable Risotto Recipe
  • READY IN 50 mins

Roasted Spring Vegetable Risotto

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

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.
Kitchen-Friendly View

Footnotes

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

Most Helpful Positive Review
Jun 02, 2011

very good!! although labor-intensive.....(stirring!)

 
Most Helpful Critical Review
Mar 10, 2012

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!

 
Apr 13, 2010

this was excellent, very tasty! Very easy to make since i used the roasted veggies from the night before!

 
Jan 30, 2012

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.

 
Jan 06, 2013

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

 
Mar 12, 2012

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!

 
Mar 06, 2012

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!

 
Sep 03, 2010

Very good flavor. Cook time is too long; done in less than 40 minutes.

 

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Nutrition

  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 41.7 g
  • 13%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 524 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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