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Roasted Spring Vegetable Risotto

Roasted Spring Vegetable Risotto Recipe

  • 1 pound 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 teaspoons chopped fresh rosemary leaves
  • 3 1/2 cups Swanson® Vegetable Broth
  • 1 tablespoon olive oil
  • 1 1/3 cups uncooked Arborio rice
  • 1/2 cup grated Parmesan cheese
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 224
Total Fat 3.5g
Saturated Fat 1.2g
Cholesterol 4mg
Sodium 524mg
Total Carbohydrate 41.7g
Dietary Fiber 4.3g
Sugars 5.9g
Protein 7.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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