Easy, flavorful and ready in less than an hour! A colorful array of tender vegetables is a wonderful addition to a classic side dish that's sure to be a hit with your family. Creamy and comforting, this will become one of your go-to recipes.
Ingredients
- 2 tablespoons olive oil
- 1 medium red bell pepper, diced (about 1 cup)
- 1 cup diced butternut squash
- 1 cup cremini mushroom or baby portobello mushrooms, cut in quarters
- 1/2 cup chopped shallot
- 2 cups uncooked arborio rice
- 1/2 cup dry white wine
- 6 cups Swanson® Vegetable Stock, heated
- 1/2 pound asparagus or green beans, trimmed and cut into 1-inch pieces
- 1/2 cup grated Parmesan cheese
- 1 dash each salt and ground black pepper
Instructions
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Step 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.
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Step 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.
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Step 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.
