Cooking Directions

• Heat the oven to 425°F. Spray a 17 x 11-inch roasting pan with vegetable 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.

Ingredients

• 1 pound asparagus, cut into 2-inch pieces (about 4 cups)
• 2 cups whole baby carrotscut in lengthwise quarters
• 6 green onion, cut into 1-inch pieces
• 3 medium green pepperand/or yellow bell peppers and/or red bell peppers, cut into 1-inch-long strips (about 4 1/2 cups)
• 2 medium zucchinior yellow squash, cut into diagonal slices (about 3 cups)
• 1 cup halved fresh medium mushrooms(about 3 ounces)
• 2 teaspoons chopped fresh rosemary leavesor fresh thyme leaves
• 3.5 cups Swanson® Vegetable Broth
• 1 tablespoon olive oil
• 1.333 cups uncooked arborio riceor long grain regular white rice
• 0.5 cup grated Parmesan cheese