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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Swanson.