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    Roasted Spring Vegetable Risotto Roasted Spring Vegetable Risotto

    Prep: 20 min - Cook: 30 min

    1 lb. asparagus, cut into 2" lengths
    2 cups baby carrots cut in lengthwise quarters
    6 green onions, cut into 1" pieces
    3 medium assorted bell peppers (green, red and yellow), cut into 1" strips (4 1/2 cups)
    2 medium zucchini OR medium yellow summer squash, cut into diagonal slices
    1 cup halved fresh medium mushrooms
    2 tsp. chopped fresh rosemary OR chopped fresh thyme leaves OR 1/2 tsp. dried rosemary OR thyme leaves, crushed
    2 cans (14 oz. each) Swanson® Vegetable Broth
    1 tbsp. olive oil
    1 1/3 cups uncooked Arborio rice (medium-grain)
    1/2 cup grated Parmesan cheese

    PREHEAT oven to 425°F. Spray 17" x 11" roasting pan with vegetable cooking spray.

    MIX asparagus, carrots, onions, peppers, squash, mushrooms, rosemary and 1/4 cup broth in prepared pan.

    ROAST 20 min. or until done, stirring once. While vegetables are roasting, prepare rice.

    HEAT oil in saucepot. Add rice. Cook and stir for 2 min. Add 1/2 cup broth and cook until broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring until all broth is absorbed before adding more. (Total cooking time: 25 min.)

    ADD vegetables and cheese. Heat through. Serve immediately.

    Makes 8 servings

    This recipe created by Swanson.

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