Roasted Spring Vegetable Risotto

[Guest guest]

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 assorted bell peppers (green, red and yellow), cut into 1 " strips

(4-1/2 cups)

2 medium zucchini or yellow summer squash, cut into diagonal slices

1 cup halved fresh medium mushrooms

2 tsp. chopped fresh rosemary or fresh thyme, or 1/2 tsp. dried

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

1 TB olive oil

1-1/3 cups uncooked 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 min.)

 

Add vegetables and cheese. Heat through. Serve immediately.

 

 Serves 8.