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photo Spring Roasted Vegetable Risotto Recipe | Say Mmm

Spring Roasted Vegetable Risotto

Creamy risotto and a colorful array of tender spring vegetables are cooked to perfection in Swanson(R) Vegetable Broth, then mixed with Parmesan cheese for a flavorful side dish.
8 Servings - 50 min - allrecipes.com
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Servings:8  | Calories:263 | Total Fat:6g  | Chol:6mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 6g
9 %
Sat Fat 2g
10 %
Total Carb 45g
15 %
Fiber 6g
24 %
Sugars 7g
---
Cholesterol 6mg
2 %
Sodium 642mg
27 %
Protein 10g
19 %
Calories:
42% Arborio rice
24% Swanson Vegetable Broth
22% Others combined
10% Grated Parmesan cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 pound asparagus, cut into 2 inch lengths
2 cups whole baby carrots cut in lengthwise quarters
6 green onions, cut into 1 inch pieces
3 medium assorted peppers (yellow, red, green), cut into 1 inch strips
2 medium zucchini or yellow squash, cut into diagonal slices
1 cup halved fresh medium mushrooms
2 teaspoons chopped fresh rosemary leaves
3 1/2 cups Swanson Vegetable Broth
1 tablespoon olive oil
1 1/3 cups uncooked Arborio rice
1/2 cup grated Parmesan cheese

 Directions : View recipe directions on allrecipes.com
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