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Roasted Spring Vegetable Risotto

Roasted Spring Vegetable Risotto


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

serves 8 people


cost per recipe: $12.55

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

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.

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Made With
Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

Swanson® Certified Organic Vegetable Broth

Swanson® Certified Organic Vegetable Broth


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