Roasted Spring Vegetable Risotto
Recipe from Swanson Broth & Stock

Creamy risotto, Parmesan cheese and a colorful array of roasted spring vegetables combine to make a flavorful side dish.


Roasted Spring Vegetable Risotto

by 1  person

read comments

add your rating
add a comment
Servings: 8
Prep Time: 20 mins
Total Time: 1 hr 10 mins
Related Categories: Rice, Vegetables
 
savings in
change zip
 
Ingredients
  •  
    Vegetable cooking spray
    see savings
    On Sale
  • 1  lb.
    asparagus, cut into 2-inch pieces (about 4 cups)
    see savings
    On Sale
  • 2  cups
    whole baby carrots cut in lengthwise quarters
    see savings
    On Sale
  • 6 
    green onions, cut into 1-inch pieces
    see savings
    On Sale
  • 3 
    assorted medium peppers (yellow, red, green), cut into 1-inch-long strips (about 4 1/2 cups)
    see savings
    On Sale
  • 2 
    medium zucchini or yellow squash, cut into diagonal slices (about 3 cups)
    see savings
    On Sale
  • 1  cup
    halved fresh medium mushroom (about 3 ounces)
    see savings
    On Sale
  • 2  tsp.
    chopped fresh rosemary leaves or fresh thyme leaves
    see savings
    On Sale
  • 3 1/2  cups
    Swanson® Vegetable Broth (Regular or Certified Organic)
    see savings
    On Sale
  • 1  tbsp.
    olive oil
    see savings
    On Sale
  • 1 1/3  cups
    uncooked Arborio rice or long grain regular white rice
    see savings
    On Sale
  • 1/2  cup
    grated Parmesan cheese
    see savings
    On Sale
add ingredients to list

Directions
1.
Heat the oven to 425 degrees F. Spray a 17 x 11-inch roasting pan with the cooking spray.
2.
Stir the asparagus, carrots, onions, peppers, zucchini, mushrooms, rosemary and 1/4 cup broth in the prepared pan.
3.
Roast for 20 minutes or until the vegetables are tender, stirring once during roasting. Prepare the risotto while the vegetables are roasting.
4.
Heat the oil in a 4-quart saucepot. Add the rice. Cook and stir for 2 minutes. Add 1/2 cup broth and cook until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until all the broth is absorbed before adding more. (Total cooking time: 25 minutes.)
5.
Stir in the vegetables and cheese and heat through. Serve the risotto immediately.
Add Your Review
Related Recipe
Lemon Rice Salad
Lemon Rice Salad

A fresh lemon-herb dressing pairs well with the nutty flavor of basmati rice. Cool and gently fluff the basmati before dressing to ensure a light salad.

 Articles
Beets: Spring's Most Nutritious Vegetable
...-Balsamic Dressing (pictured above) Beet Borscht Beet and Apple Salad Roasted Beet Crostini Rosy Beet Risotto ***more...Beets love cool weather, so they're a spring fixture at farmers' markets. And there are so many... my favorite thing about beets is that you get two vegetables sides for the price of one! The vibrant... read more...
Peas: The Best Frozen Vegetable
... pods!), but gain a vegetable that's almost always perfect--sweet, fresh-tasting, and unstarchy... vegetables will often scarf them down if they're mashed and presented as a dip. Green Pea Guacamole Just... small red onion, chopped (or as much as your children will bear) 2 tablespoons olive or vegetable oil 2... read more...
Grilled Vegetables: Leftover Logic
...So you enthusiastically grilled up a massive amount of vegetables at your last cookout... the "grilling/cooking" vegetable steps, because you've already done it! Here are a few quick tips on grilling... platter, they'll actually steam a bit) trying wedges instead of planks allows the vegetable to retain some... read more...
More Great Recipe Ideas from Swanson Broth & Stock