Creamy risotto, Parmesan cheese and a colorful array of roasted spring vegetables combine to make a flavorful side dish.
cost per recipe: $12.55
The price is determined by the national average.
pound asparagus, cut into 2-inch pieces (about 4 cups)
cups whole baby carrotscut in lengthwise quarters
green onion, cut into 1-inch pieces
medium green pepperand/or yellow bell peppers and/or red bell peppers, cut into 1-inch-long strips (about 4 1/2 cups)
medium zucchinior yellow squash, cut into diagonal slices (about 3 cups)
cup halved fresh medium mushrooms(about 3 ounces)
teaspoons chopped fresh rosemary leavesor fresh thyme leaves
cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
tablespoon olive oil
cups uncooked arborio riceor long grain regular white rice
cup grated Parmesan cheese
Heat the oven to 425°F. Spray a 17 x 11-inch roasting pan with vegetable cooking spray.
Stir the asparagus, carrots, onions, peppers, zucchini, mushrooms, rosemary and 1/4 cup broth in the prepared pan.
Roast for 20 minutes or until the vegetables are tender, stirring once during roasting. Prepare the risotto while the vegetables are roasting.
Heat the oil in a 4-quart saucepot. Add the rice. Cook and stir for 2 minutes. Add 1/2 cup broth and cook until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until all the broth is absorbed before adding more. (Total cooking time: 25 minutes.)
Stir in the vegetables and cheese and heat through. Serve the risotto immediately.