Roasted Spring Vegetable Risotto
Creamy risotto, Parmesan cheese and a colorful array of roasted spring vegetables combine to make a flavorful side dish.
Ingredients
1 pound asparagus, cut into 2-inch pieces (about 4 cups)
2 cups whole baby carrotscut in lengthwise quarters
6 green onion, cut into 1-inch pieces
3 medium green pepperand/or yellow bell peppers and/or red bell peppers, cut into 1-inch-long strips (about 4 1/2 cups)
2 medium zucchinior yellow squash, cut into diagonal slices (about 3 cups)
1 cup halved fresh medium mushrooms(about 3 ounces)
2 teaspoons chopped fresh rosemary leavesor fresh thyme leaves
3.5 cups Swanson® Vegetable Broth
1 tablespoon olive oil
1.333 cups uncooked arborio riceor long grain regular white rice
0.5 cup grated Parmesan cheese
2 cups whole baby carrotscut in lengthwise quarters
6 green onion, cut into 1-inch pieces
3 medium green pepperand/or yellow bell peppers and/or red bell peppers, cut into 1-inch-long strips (about 4 1/2 cups)
2 medium zucchinior yellow squash, cut into diagonal slices (about 3 cups)
1 cup halved fresh medium mushrooms(about 3 ounces)
2 teaspoons chopped fresh rosemary leavesor fresh thyme leaves
3.5 cups Swanson® Vegetable Broth
1 tablespoon olive oil
1.333 cups uncooked arborio riceor long grain regular white rice
0.5 cup grated Parmesan cheese
Instructions
Heat the oven to 425°F. Spray a 17 x 11-inch roasting pan with vegetable cooking spray.
Stir the asparagus, carrots, onions, peppers, zucchini, mushrooms, rosemary and 1/4 cup broth in the prepared pan.
Roast for 20 minutes or until the vegetables are tender, stirring once during roasting. Prepare the risotto while the vegetables are roasting.
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.)
Stir in the vegetables and cheese and heat through. Serve the risotto immediately.
Stir the asparagus, carrots, onions, peppers, zucchini, mushrooms, rosemary and 1/4 cup broth in the prepared pan.
Roast for 20 minutes or until the vegetables are tender, stirring once during roasting. Prepare the risotto while the vegetables are roasting.
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.)
Stir in the vegetables and cheese and heat through. Serve the risotto immediately.
Roasted Spring Vegetable Risotto
Creamy risotto, Parmesan cheese and a colorful array of roasted spring vegetables combine to make a flavorful side dish.
Directions
Print
Heat the oven to 425°F. Spray a 17 x 11-inch roasting pan with vegetable cooking spray.Stir the asparagus, carrots, onions, peppers, zucchini, mushrooms, rosemary and 1/4 cup broth in the prepared pan.Roast for 20 minutes or until the vegetables are tender, stirring once during roasting. Prepare the risotto while the vegetables are roasting.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.)Stir in the vegetables and cheese and heat through. Serve the risotto immediately.
Ingredients
1 pound asparagus, cut into 2-inch pieces (about 4 cups)2 cups whole baby carrotscut in lengthwise quarters6 green onion, cut into 1-inch pieces3 medium green pepperand/or yellow bell peppers and/or red bell peppers, cut into 1-inch-long strips (about 4 1/2 cups)2 medium zucchinior yellow squash, cut into diagonal slices (about 3 cups)1 cup halved fresh medium mushrooms(about 3 ounces)2 teaspoons chopped fresh rosemary leavesor fresh thyme leaves3.5 cups Swanson® Vegetable Broth1 tablespoon olive oil1.333 cups uncooked arborio riceor long grain regular white rice0.5 cup grated Parmesan cheese
Capellini with Broccoli & Garlic
Our Capellini with Broccoli and Garlic rec...
Tomato Mocktail
Campbell's® Tomato Juice is mixed with le...
Easy Risotto-Style Rice
The combination of chicken broth, Parmesan...
Broccoli Rabe & White Beans in Vege...
The classic Italian combination of broccol...