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Roasted Spring Vegetable Risotto

Roasted Spring Vegetable Risotto
Roasted Spring Vegetable Risotto is a gluten free recipe with 8 servings. One serving contains 213 calories, 7g of protein, and 4g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. Head to the store and pick up rosemary leaves, asparagus, zucchini, and a few other things to make it today. Spring will be even more special with this recipe. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

1
Preheat oven to 425 degrees F. Spray 17x11-inch roasting pan with cooking spray.
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Cooking SprayCooking Spray
Equipment you will use
Roasting PanRoasting Pan
OvenOven
2
Mix asparagus, carrots, onions, peppers, squash, mushrooms, rosemary and 1/4 cup broth in prepared pan.
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AsparagusAsparagus
MushroomsMushrooms
RosemaryRosemary
CarrotCarrot
PeppersPeppers
OnionOnion
SquashSquash
BrothBroth
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Frying PanFrying Pan
3
Roast 20 minutes or until done, stirring once. Prepare risotto while the vegetables are roasting.
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VegetableVegetable
4
Heat oil in saucepot.
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Cooking OilCooking Oil
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PotPot
5
Add rice. Cook and stir for 2 minutes
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RiceRice
6
Add 1/2 cup broth and cook until broth is absorbed.
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BrothBroth
7
Add remaining broth, 1/2 cup at a time, stirring until all broth is absorbed before adding more. (Total cooking time: 25 minutes)
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BrothBroth
8
Add vegetables and cheese.
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VegetableVegetable
CheeseCheese
9
Heat through.
10
Serve immediately.
DifficultyHard
Ready In50 m.
Servings8
Health Score72
Gluten FreeVery Healthy
CuisinesMediterraneanItalianEuropean
DietsGluten Free
Dish TypesSide Dish
OccasionsSpringEaster
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