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Roasted Spring Vegetable Risotto

Campbell's Kitchen
  • 50 minutes
  • Serves 8

INGREDIENTS

1/4

whole baby carrots cut in, whole

1 lb

Asparagus

6

Green onions

1 cup

Mushrooms, fresh medium

2 tsp

Rosemary, fresh leaves

2

Zucchini or yellow squash, medium

3 1/2 cups

Swanson vegetable broth

1 1/3 cups

Arborio rice

3

Peppers, medium assorted yellow

1 tbsp

Olive oil

1/2 cup

Parmesan cheese, grated