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. Home Page

This recipe created by Swanson.