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Vegetable Risotto

Image of the prepared Vegetable Risotto recipe
  • prep time: 25 min
  • total time: 50 min
  • serves: 8 people

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.


  • 2 tablespoons olive oil
  • 1 medium red bell pepper, diced (about 1 cup)
  • 1 cup diced butternut squash
  • 1 cup cremini 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


  • 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

Calories 283
Total Fat 5 g
Sat. Fat 1.6 g
Trans Fat 0 g
Cholesterol 4 mg
Sodium 540 mg
Total Carb 47 g
Dietary Fiber 2 g
Sugar 3 g
Protein 6 g
Vitamin D 0 %DV
Calcium 8 %DV
Iron 17 %DV
Potassium 7 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.