Roasted Spring Vegetable Risotto

Campbell's Roasted Spring Vegetable Risotto Recipe

Creamy risotto, Parmesan cheese and a colorful array of roasted spring vegetables combine to make a flavorful side dish.

At a glance

Prep

20 min.

Total

1 hr. 10 min.

Serves

8

Servings: about 1 1/2 cups each

Cook: 30 min.

Roast: 20 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic Vegetable Broth

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What You'll Need

1 pound 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 medium green bell peppers and/or yellow bell peppers and/or red bell peppers, 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 mushrooms (about 3 ounces)
2 teaspoons chopped fresh rosemary leaves or fresh thyme leaves
3 1/2 cups Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
1 tablespoon olive oil
1 1/3 cups uncooked arborio rice or long grain regular white rice
1/2 cup grated Parmesan cheese

How to Make It

  • 1

    Heat the oven to 425°F. Spray a 17 x 11-inch roasting pan with vegetable cooking spray.

  • 2

    Stir the asparagus, carrots, onions, peppers, zucchini, mushrooms, rosemary and 1/4 cup broth in the prepared pan.

  • 3

    Roast for 20 minutes or until the vegetables are tender, stirring once during roasting. Prepare the risotto while the vegetables are roasting.

  • 4

    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.)

  • 5

    Stir in the vegetables and cheese and heat through. Serve the risotto immediately.

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RID#25656

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