Vegetable Risotto

Serving Size: 8
Prep Time:


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


  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.