
How To Make Tri-Color Vegetable Risotto
Loaded with bright flavors, this vegetable risotto adds a pleasing twist to the classic dish using portobello mushrooms, sun-dried tomatoes, and spinach.
Serves:
Ingredients
- 3tbspolive oil
- 2large portobello mushrooms
- 6sun dried tomatoes
- 2cupsfresh spinach,firmly packed and chopped
- 1cupregular long-grain white rice,uncooked
- 3½cupsSwanson® Chicken Broth
- ¼cupromano cheese,grated
- 1tbspfresh basil leaves,chopped
Instructions
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Heat 2 tablespoons of the oil in a 10-inch skillet over medium heat. Add the mushrooms and cook until they’re tender. Add the tomatoes and spinach and cook until the spinach is wilted.
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Heat the remaining oil in an 8-cups saucepan. Add the rice and cook and stir for 2 minutes.
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Add ½ cup of broth and cook and stir until it’s absorbed. Add the remaining broth, ½ cup at a time, stirring until it’s absorbed before adding more.
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Stir the mushroom mixture, cheese, and basil in the saucepan and cook until the mixture is hot.
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Serve warm and enjoy.
Nutrition
- Calories:Â 264.72kcal
- Fat:Â 10.34g
- Saturated Fat:Â 2.41g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 6.25g
- Polyunsaturated Fat:Â 1.18g
- Carbohydrates:Â 33.97g
- Fiber:Â 0.99g
- Sugar:Â 4.05g
- Protein:Â 8.85g
- Cholesterol:Â 9.92mg
- Sodium:Â 295.93mg
- Calcium:Â 79.79mg
- Potassium:Â 450.99mg
- Iron:Â 1.22mg
- Vitamin A: 55.63µg
- Vitamin C:Â 3.95mg
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