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1 pound asparagus, cut into 2" lengths2 cups whole baby carrots cut in lengthwise quarters6 green onions, cut into 1" pieces3 assorted medium peppers (yellow, red, green), cut into 1" strips (4 1/2 cups)2 medium zucchini, cut into diagonal slices OR yellow squash, cut into diagonal slices1 cups halved fresh medium mushrooms 2 teaspoons chopped fresh rosemary leaves OR fresh thyme 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°F. Spray 17" x 11" roasting pan with 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. Prepare risotto while the vegetables are roasting. 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. TIP: Swanson Kitchen Tip: This recipe is also great using Swanson® Certified Organic Vegetable Broth in place of regular vegetable broth.
PREHEAT oven to 425°F. Spray 17" x 11" roasting pan with 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. Prepare risotto while the vegetables are roasting.
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.
TIP: Swanson Kitchen Tip: This recipe is also great using Swanson® Certified Organic Vegetable Broth in place of regular vegetable broth.