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Roasted Spring Vegetable Risotto Recipe

Roasted Spring Vegetable Risotto Recipe

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Ingredients:

Serving

1 lb asparagus, cut into 2-inch lengths
2 cups whole baby carrots cut in lengthwise quarters
6 green onions , cut into 1-inch pieces
3 medium assorted peppers (yellow, red, green ), cut into 1-inch strips
2 medium zucchini or yellow squash , cut into diagonal slices
1 cup halved fresh medium mushrooms
2 tsp chopped fresh rosemary leaves
3 1/2 cups swanson vegetable broth
1 tbsp olive oil
1 1/3 cups uncooked arborio rice
1/2 cup grated parmesan cheese

Directions:

Preheat oven to 425 degrees F. Spray 17x11-inch roasting pan with cooking spray.
Mix asparagus, carrots, onions, peppers, squash, mushrooms, rosemary and 1/4 cup broth in prepared pan.
Roast 20 minutes or until done, stirring once. Prepare risotto while the vegetables are roasting.
Heat oil in saucepot. Add rice. Cook and stir for 2 minutes 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 minutes)
Add vegetables and cheese. Heat through. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	217.37 Kcal (910 kJ)
Calories from fat	35.7 Kcal
		% Daily Value*
Total Fat	3.97g	6%
Cholesterol	5.5mg	2%
Sodium	524.63mg	22%
Potassium	272.41mg	6%
Total Carbs	34.57g	12%
Sugars	3.61g	14%
Dietary Fiber	2.74g	11%
Protein	7.15g	14%
Vitamin C	62.8mg	105%
Iron	1.4mg	8%
Calcium	92.1mg	9%

Amount Per 100 g
Calories	79.24 Kcal (332 kJ)
Calories from fat	13.01 Kcal
		% Daily Value*
Total Fat	1.45g	6%
Cholesterol	2mg	2%
Sodium	191.24mg	22%
Potassium	99.3mg	6%
Total Carbs	12.6g	12%
Sugars	1.31g	14%
Dietary Fiber	1g	11%
Protein	2.61g	14%
Vitamin C	22.9mg	105%
Iron	0.5mg	8%
Calcium	33.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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