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