Roasted Spring Vegetable Risotto

10 Reviews

Prep: 20 min
Cook: 30 min
Ready In: 50 min

“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.” - by Campbell's Kitchen

Directions

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

Nutrition

Amount Per Serving (8 total)

Calories
224 cal
11%

Fat
3.5 g
5%

Carbs
41.7 g
13%

Based on a 2,000 calorie diet

Reviews (10)

Rate This Recipe

joan k

Jun. 2, 2011

"very good!! although labor-intensive.....(stirring!)..." See more"

Bonnie

Apr. 13, 2010

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

bkcagg

Jan. 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 ..." See morethe pan over the rice. It made the rice a little too moist again."

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