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.
1 pound asparagus, cut into 2-inch pieces (about 4 cups)2 cups whole baby carrotscut in lengthwise quarters6 green onion, cut into 1-inch pieces3 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 leaves3.5 cups Swanson® Vegetable Broth1 tablespoon olive oil1.333 cups uncooked arborio riceor long grain regular white rice0.5 cup grated Parmesan cheese
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