- 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
- Preheat oven to 425 degrees F. Spray 17×11-inch roasting pan with 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. 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.