Roasted Spring Vegetable Risotto

Roasted Spring Vegetable Risotto


"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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50 m servings 224 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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


  1. 15 Ratings

Most helpful positive review

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

Most helpful critical review

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!

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

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 po...

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!

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!

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 aga...

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

Love this! Full of veggies. More veggies than risotto, but nice, fresh flavor.