Name: Tri-Color Vegetable Risotto Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Italian-American
Ingredients: 3 tbsp olive oil; 2 large portobello mushrooms; 6 sun dried tomatoes; 2 cups firmly packed and chopped fresh spinach; 1 cup uncooked regular long-grain white rice; 3½ cups Swanson® Chicken Broth; ¼ cup grated romano cheese; 1 tbsp chopped fresh basil leaves

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.

Preparation: 10 minutes

Cooking: 25 minutes

Total: 35 minutes

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

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.
Heat the remaining oil in an 8-cups saucepan. Add the rice and cook and stir for 2 minutes.
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.
Stir the mushroom mixture, cheese, and basil in the saucepan and cook until the mixture is hot.
Serve warm and enjoy.