Tri-Color Vegetable Risotto

Tri-Color Vegetable Risotto

SERVES 6

  • 3 Tbsp olive oil
  • 2 large Portobello mushrooms, cut up
  • 6 sun-dried tomatoes, cut into strips
  • 2 cups firmly packed chopped fresh spinach
  • 1 1/3 cups uncooked regular long-grain white rice
  • 2 cans (14 oz. each) Swanson® Natural Goodness™ Chicken Broth (3 1/2 cups)
  • 1/4 cup grated Romano cheese
  • 1 Tbsp chopped fresh basil

Prep/Cook Time: 10 min.

Heat 2 tbsp. oil in skillet. Add mushrooms and cook until tender. Add tomatoes and spinach and cook until spinach wilts.

Heat remaining oil in saucepan. Add rice. Cook and stir for 2 min. 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.

Add mushroom mixture, cheese and basil. Heat through.

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