Roasted Spring Vegetable Risotto

Roasted Spring Vegetable Risotto

12
Campbell's Kitchen 0

"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."

Ingredients 50 m {{adjustedServings}} servings 224 cals

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Bacon Risotto

Bacon’s the star of the show in this simple risotto recipe.

Roasted Garlic Bread

See how to make quick-and-easy garlic bread with roasted garlic.

Footnotes

  • Swanson Kitchen Tip: This recipe is also great using Swanson(R) Certified Organic Vegetable Broth in place of regular vegetable broth.
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Reviews 12

  1. 15 Ratings

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joan k
6/2/2011

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

Bonnie
4/13/2010

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

bkcagg
1/30/2012

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.