Roasted Spring Vegetable Risotto Try this easy, delicious dish from Campbell*s Kitchen. Serves: 8 Prep. time: 20 minutes Cooking time: 30 minutes 1 lb. asparagus, cut into 2" lengths2 cups baby carrots, cut in lengthwise quarters6 green onions, cut into 1" pieces3 assorted medium bell peppers(yellow, red, green), cut into 1" strips (4 1/2 cups)2 medium zucchini, cut into diagonal slices or 2 yellow summer squash, cut into diagonal slices1 cup halved fresh medium mushrooms2 tsp. chopped fresh rosemary leaves or chopped fresh thyme leaves or 1/2 tsp. dried rosemary, crushed or thyme leaves, crushed3 1/2 cups Swanson® Vegetable Broth1 tbsp. olive oil1 1/3 cups uncooked Arborio rice (medium-grain)1/2 cup grated Parmesan cheese PREHEAT oven to 425°F. Spray 17" x 11" roasting pan with vegetable cooking spray. MIX asparagus, carrots, onions, peppers, squash, mushrooms, rosemary and 1/4 cup broth in prepared pan. ROAST 20 min. or until done, stirring once. While vegetables are roasting, prepare rice. HEAT oil in saucepot. Add rice. Cook and stir for 2 min. 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 min.) ADD vegetables and cheese. Heat through. Serve immediately.
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