Roasted Spring Vegetable Risotto Recipe
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Creamy risotto, Parmesan cheese and a colorful array of roasted spring vegetables combine to make a flavorful side dish.
Ingredients
- Vegetable cooking spray
- 1 lb. asparagus, cut into 2-inch pieces (about 4 cups)
- 2 cups whole baby carrots cut in lengthwise quarters
- 6 green onions, cut into 1-inch pieces
- 3 assorted medium peppers (yellow, red, green), cut into 1-inch-long strips (about 4 1/2 cups)
- 2 medium zucchini or yellow squash, cut into diagonal slices (about 3 cups)
- 1 cup halved fresh medium mushroom (about 3 ounces)
- 2 tsp. chopped fresh rosemary leaves or fresh thyme leaves
- 3 1/2 cups Swanson® Vegetable Broth (Regular or Certified Organic)
- 1 tbsp. olive oil
- 1 1/3 cups uncooked Arborio rice or long grain regular white rice
- 1/2 cup grated Parmesan cheese
- Heat the oven to 425 degrees F. Spray a 17 x 11-inch roasting pan with the 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.
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