Popular Topics

Roasted Spring Vegetable Risotto

Roasted Spring Vegetable Risotto

0
(0)

Creamy risotto, Parmesan cheese and a colorful array of roasted spring vegetables combine to make a flavorful side dish.

serves 8 people

Ingredients

cost per recipe: $15.02

The price is determined by the national average.

  • 1

    pound asparagus, cut into 2-inch pieces (about 4 cups)

  • 2

    cups whole baby carrotscut in lengthwise quarters

  • 6

    green onion, cut into 1-inch pieces

  • 3

    medium green pepperand/or yellow bell peppers and/or red bell peppers, cut into 1-inch-long strips (about 4 1/2 cups)

  • 2

    medium zucchinior yellow squash, cut into diagonal slices (about 3 cups)

  • 1

    cup halved fresh medium mushrooms(about 3 ounces)

  • 2

    teaspoons chopped fresh rosemary leavesor fresh thyme leaves

  • 3 1/2

    cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth

  • 1

    tablespoon olive oil

  • 1 1/3

    cups uncooked arborio riceor long grain regular white rice

  • 1/2

    cup grated Parmesan cheese

view nutrition info

How to Make It

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.
Step 1

Heat the oven to 425°F. Spray a 17 x 11-inch roasting pan with vegetable cooking spray.

Step 2

Stir the asparagus, carrots, onions, peppers, zucchini, mushrooms, rosemary and 1/4 cup broth in the prepared pan.

Step 3

Roast for 20 minutes or until the vegetables are tender, stirring once during roasting. Prepare the risotto while the vegetables are roasting.

Step 4

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.)

Step 5

Stir in the vegetables and cheese and heat through. Serve the risotto immediately.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

BUY NOW
Swanson® Certified Organic Vegetable Broth

Swanson® Certified Organic Vegetable Broth

BUY NOW

Ratings & Reviews

(0)

There aren't any reviews yet.

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews

Recently Viewed