Roasted Spring Vegetable Risotto

Ingredients

• 1.3 cups arborio rice uncooked
• 1 pound asparagus cut into 2-inch lengths
• 2 cups baby carrots whole cut in lengthwise quarters
• 1 cup mushrooms fresh halved
• 2 teaspoons rosemary leaves fresh chopped
• 6  green onions cut into 1-inch pieces
• 1 tablespoon olive oil 
• 0.5 cup parmesan cheese grated
• 3.5 cups vegetable broth swanson®
• 3 medium pasilla peppers green red yellow assorted cut into 1-inch strips , ,
• 2 medium zucchini yellow cut into diagonal slices

Equipment

• frying pan
• oven
• pot
• roasting pan

Directions

1. Preheat oven to 425 degrees F. Spray 17x11-inch roasting pan with cooking spray.
2. Mix asparagus, carrots, onions, peppers, squash, mushrooms, rosemary and 1/4 cup broth in prepared pan.
3. Roast 20 minutes or until done, stirring once. Prepare risotto while the vegetables are roasting.
4. Heat oil in saucepot.
5. Add rice. Cook and stir for 2 minutes
6. Add 1/2 cup broth and cook until broth is absorbed.
7. Add remaining broth, 1/2 cup at a time, stirring until all broth is absorbed before adding more. (Total cooking time: 25 minutes)
8. Add vegetables and cheese.
9. Heat through.
10. Serve immediately.