Vegetable Risotto

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Serving size:8
Prep Time:
Vegetable Risotto

Ingredients

  • 2 tbsp olive oil
  • 1 mediu red pepper, diced
  • 1 cup diced butternut squash
  • 1 cup cremini or baby portobello mushrooms, cut into quarters
  • 1/2 cup chopped shallots
  • 2 cup uncooked Arborio rice
  • 1/2 cup dry white wine
  • 6 cup Swanson® Vegetable Stock, heated
  • 1/2 lb asparagus or green beans. trimmed and cut into 1-inch pieces
  • 1/2 cup grated Parmesan cheese
  • salt and ground black pepper

Directions

  1. Heat the oil in a 12-inch deep-sided skillet over medium-heat. Add the pepper, squash, mushrooms and shallots and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
  2. Add the rice to the skillet and cook and stir for 2 minutes. Add the wine and cook and stir until the wine is absorbed. Add 2 cups stock and cook and stir until the stock is absorbed. Add the remaining stock, 1/2 cup at a time, stirring until the stock is absorbed before adding more, stirring in the asparagus during the last stock addition.
  3. Stir in the cheese. Season with the salt and black pepper. Remove the skillet from the heat. Cover and let stand for 5 minutes.