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Vegetable Risotto

Vegetable Risotto

5 1

Easy, flavorful and ready in less than an hour!  A colorful array of tender vegetables is a wonderful addition to a classic side dish that's sure to be a hit with your family. Creamy and comforting, this will become one of your go-to recipes.

serves 8 people


cost per recipe: $10.35

The price is determined by the national average.

  • 2

    tablespoons olive oil

  • 1

    medium red bell pepper, diced (about 1 cup)

  • 1

    cup diced butternut squash

  • 1

    cup crimini mushroom or baby portobello mushrooms, cut in quarters

  • 1/2

    cup chopped shallot

  • 2

    cups uncooked arborio rice

  • 1/2

    cup dry white wine

  • 6

    cups Swanson® Vegetable Stock, heated

  • 1/2

    pound asparagus or green beans, trimmed and cut into 1-inch pieces

  • 1/2

    cup grated Parmesan cheese

  • 1

    dash each salt and ground black pepper

view nutrition info

How to Make It

Step 1

Heat the oil in a 12-inch deep-sided skillet over medium-heat.  Add the pepper, squash, mushrooms and shallots and cook for 5 minutes or until the vegetables are tender, stirring occasionally.

Step 2

Add the rice to the skillet and cook and stir for 2 minutes.  Add the wine and cook and stir until the wine is absorbed.  Add 2 cups stock and cook and stir until the stock is absorbed.  Add the remaining stock, 1/2 cup at a time, stirring until the stock is absorbed before adding more, stirring in the asparagus during the last stock addition.

Step 3

Stir in the cheese.  Season with the salt and black pepper. Remove the skillet from the heat.  Cover and let stand for 5 minutes.

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Made With
Swanson® Vegetable Stock

Swanson® Vegetable Stock

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Ratings & Reviews

  • Leo M.

    February 26, 2017


    Some of the best tasting risotto I've ever had!

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