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Roasted Spring Vegetable Risotto

Roasted Spring Vegetable Risotto

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Campbell's Kitchen

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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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

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.
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Reviews

joan k
10

joan k

6/2/2011

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

Bonnie
8

Bonnie

4/13/2010

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

bkcagg
5

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.

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