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Source: Campbell's Recipes
Tagged With: 8 servings (about 1 1/2 cups each)
Roasted Spring Vegetable Risotto
Creamy risotto, Parmesan cheese and a colorful array of roasted spring vegetables combine to make a flavorful side dish.
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Serves: 8 servings (about 1 1/2 cups each)
Prep Time: 20 minutes
Cook Time: 50 minutes
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Vegetable cooking spray
1 pound asparagus, cut into 2-inch pieces (about 4 cups)
2 cups whole baby carrots cut in lengthwise quarters
6 green onion, cut into 1-inch pieces
3 assorted medium Pepper (yellow, red, green), 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 mushroom (about 3 ounces)
chopped fresh thyme leaves or 2 teaspoons chopped fresh rosemary leaves
3 1/2 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 tablespoon olive oil
1 1/3 cups uncooked arborio rice or long grain regular white rice
1/2 cup grated parmesan cheese

Heat the oven to 425°F. Spray a 17 x 11-inch roasting pan with the cooking spray.
Stir the asparagus, carrots, onions, peppers, zucchini, mushrooms, rosemary and 1/4 cup broth in the prepared pan.
Roast for 20 minutes or until the vegetables are tender, stirring once during roasting. Prepare the risotto while the vegetables are roasting.
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.)
Stir in the vegetables and cheese and heat through. Serve the risotto immediately.

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