Roasted Spring Vegetables {sort of like} Risotto

Ingredients


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  Vegetable Broth
1 tablespoon olive oil
1 1/3 cups uncooked Arborio rice
1/2 cup grated Parmesan cheese

Directions


1.Preheat oven to 425 degrees F. Spray 17x11-inch roasting pan with cooking spray.
2.Mix asparagus, carrots, onions, peppers, squash, mushrooms, rosemary and 1/4 cup broth in prepared pan.
3.Roast 20 minutes or until done, stirring once. Prepare risotto while the vegetables are roasting.
4.Heat oil in saucepot. Add rice. Cook and stir for 2 minutes Add 1/2 cup broth and cook until broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring until all broth is absorbed before adding more. (Total cooking time: 25 minutes)
5.Add vegetables and cheese. Heat through. Serve immediately.

I made this last night and it was D.E.L.I.C.I.O.U.S! I used basmati brown rice instead of arborio rice and ommited the cheese. So it wasn't creamy (risotto like) at all. So if you want the traditional risotto texture, use arborio!