Roasted Spring Vegetable Risotto

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Campbell's Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

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 onions, cut into 1-inch pieces

3 assorted medium peppers (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 mushrooms (about 3 ounces)

2 teaspoons chopped fresh rosemary leaves or fresh thyme 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

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