Roasted Spring Vegetable Risotto

Roasted Spring Vegetable Risotto

12 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  Campbell's Kitchen

“Creamy risotto and a colorful array of tender spring vegetables are cooked to perfection in Swanson® Vegetable Broth, then mixed with Parmesan cheese for a flavorful side dish.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 425 degrees F. Spray 17x11-inch roasting pan with cooking spray.
  2. Mix asparagus, carrots, onions, peppers, squash, mushrooms, rosemary and 1/4 cup broth in prepared pan.
  3. Roast 20 minutes or until done, stirring once. Prepare risotto while the vegetables are roasting.
  4. Heat oil in saucepot. Add rice. Cook and stir for 2 minutes 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 minutes)
  5. Add vegetables and cheese. Heat through. Serve immediately.

Share It

Reviews (12)

Rate This Recipe
joan k
10

joan k

very good!! although labor-intensive.....(stirring!)

Bonnie
8

Bonnie

this was excellent, very tasty! Very easy to make since i used the roasted veggies from the night before!

bkcagg
5

bkcagg

This was a fabulous recipe. We used this for our very first meatless Monday. We certainly didn't feel deprived! Very filling and rich. I would recommend you dish the vegetables out instead of pouring the pan over the rice. It made the rice a little too moist again.

More Reviews

Similar Recipes

Chicken and Vegetable Stir-Fry
(34)

Chicken and Vegetable Stir-Fry

Swanson(R) Rosemary Chicken and Roasted Vegetables
(21)

Swanson(R) Rosemary Chicken and Roasted Vegetables

Pork with Roasted Peppers and Potatoes
(14)

Pork with Roasted Peppers and Potatoes

Swanson(R) Roasted Tomato and Barley Soup
(16)

Swanson(R) Roasted Tomato and Barley Soup

Crab and Asparagus Risotto
(15)

Crab and Asparagus Risotto

Italian Sausage and Vegetable Roast
(13)

Italian Sausage and Vegetable Roast

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 224 cal
  • 11%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 41.7 g
  • 13%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Italian Sausage and Vegetable Roast

>

next recipe:

Gingered Pork and Vegetable Shells