Roasted Spring Vegetable Risotto

Ingredients

  • 1 pound asparagus, cut into 2-inch lengths
  • 2 cups whole baby carrots cut in lengthwise quarters
  • 6 green onions, cut into 1-inch pieces
  • 3 medium assorted peppers (yellow, red, green), cut into 1-inch strips
  • 2 medium zucchini or yellow squash, cut into diagonal slices
  • 1 cup halved fresh medium mushrooms
  • 2 teaspoons chopped fresh rosemary leaves
  • + 4 more ingredients
    • 3 ½ cups Swanson® Vegetable Broth
    • 1 tablespoon olive oil
    • 1 1/3 cups uncooked Arborio rice
    • ½ cup grated Parmesan cheese

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....

View full recipe at SpringPad

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