Rating: 4.5 stars 4.4
15 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Spray 17x11-inch roasting pan with cooking spray.

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  • 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.

Tips

Swanson Kitchen Tip: This recipe is also great using Swanson(R) Certified Organic Vegetable Broth in place of regular vegetable broth.

Nutrition Facts

224 calories; protein 7.4g; carbohydrates 41.7g; fat 3.5g; cholesterol 4.4mg; sodium 523.5mg. Full Nutrition
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