FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Roasted Spring Vegetable Risotto

Nutrition per serving    (USDA % daily values)
CAL
219
FAT
14%
CHOL
3%
SOD
36%

Comments

Add a comment

Ingredients for 8 servings

1 cup halved fresh medium mushrooms

3 medium assorted peppers (yellow, red, green), cut into 1-inch strips

1 1/3 cups uncooked arborio rice

2 medium zucchini or yellow squash, cut into diagonal slices

3 1/2 cups Swanson® vegetable broth

6 green onions, cut into 1-inch pieces

1 pound asparagus, cut into 2-inch lengths

1 tablespoon olive oil

2 teaspoons chopped fresh rosemary leaves

2 cups whole baby carrots cut in lengthwise quarters

1/2 cup grated parmesan cheese

You might also like

Baked Mushroom Risotto W/ Sautéed Eggplant
Veggie Num Num
Asparagus + Spring Onion Risotto
The Year In Food
Slow-Cooker Mushroom Sage Risotto
The Naptime Chef
Pumpkin And Crispy Pancetta Risotto
Donal Skehan
Artichoke Risotto With Taleggio Cheese
Framed Cooks
Lemon Basil Shrimp Risotto
The Pioneer Woman
Wild Mushroom Risotto
Wolfgang Puck
Roasted Acorn Squash Risotto
Gluten Free Goddess
Asparagus Leek Risotto
Gluten Free Goddess
Wild Mushroom Risotto Recipe
Food Republic