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.
cost per recipe: $10.35
The price is determined by the national average.
tablespoons olive oil
medium red bell pepper, diced (about 1 cup)
cup diced butternut squash
cup crimini mushroom or baby portobello mushrooms, cut in quarters
cup chopped shallot
cups uncooked arborio rice
cup dry white wine
cups Swanson® Vegetable Stock, heated
pound asparagus or green beans, trimmed and cut into 1-inch pieces
cup grated Parmesan cheese
dash each salt and ground black pepper
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.
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.
Stir in the cheese. Season with the salt and black pepper. Remove the skillet from the heat. Cover and let stand for 5 minutes.