What's This?
Serving size 8
Prep Time


2 Tbsp olive oil1 mediu red pepper, diced1 cup diced butternut squash1 cup cremini or baby portobello mushrooms, cut into quarters½ cup chopped shallots2 cup uncooked Arborio rice½ cup dry white wine6 cup Swanson® Vegetable Stock, heated½ lb asparagus or green beans. trimmed and cut into 1-inch pieces½ cup grated Parmesan cheese 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.


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Nutrition Facts

Provided by: Swanson

Per Single Serving / Serves 8 Total

  • Calories 217
  • Total Fat 6g
  • Saturated Fat 2g
  • Sodium 512mg
  • Total Carbohydrates 34g
  • Fiber 2g
  • Protein 6g
  • Cholesterol 6mg
  • Iron 16%
  • Vitamin C 20%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Lunch, Kid-Friendly, Vegetarian, Pasta, Vegetable, Asparagus, Mushroom, Butternut Squash, Bell Pepper

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