Roasted Spring Vegetable Risotto

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Roasted Spring Vegetable Risotto

 

1 lb. asparagus, cut into 2 " lengths

2 cups baby carrots cut in lengthwise quarters

6 green onions, cut into 1 " pieces

3 medium bell peppers (green, red and yellow), cut into 1 " strips (4-1/2

cups)

2 medium zucchini OR 

2 yellow summer squash, cut into diagonal slices

1 cup halved fresh medium mushrooms

2 tsp. chopped fresh rosemary or thyme OR 

1/2 tsp. dried rosemary OR thyme, crushed

2 cans (14 oz. ea.) Swanson® Vegetable Broth

1 TB olive oil

1-1/3 cups Arborio rice (medium grain)

1/2 cup grated Parmesan cheese

 

Preheat oven to 425° F. Spray 11 " x 17 " roasting pan with vegetable cooking

spray.

 

Mix asparagus, carrots, onions, peppers, squash, mushrooms, rosemary and 1/4

cup broth in

prepared pan.

 

Roast 20 minutes, or until done, stirring once. While vegetables are

roasting, prepare rice.

 

Heat oil in saucepan. 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. 

 

Serves 8.

 

Asparagus Tips:

You don't need to look at the calendar to know it's spring. Just check out

your grocery store's

produce aisle and you'll find that, like the robins, asparagus is back.

 

Here are some more Tips:

Difference sizes lend themselves to different preparations. Jumbo asparagus

is best for grilling. Tiny,

thin spears are great for stir-fry.

Select bright green asparagus with closed, compact tips and smooth skin.

Wrap the cut ends of the stack in a moist paper towel and then store upright

in a sealed plastic bag.