Tri-Color Vegetable Risotto Recipe

Tri-Color Vegetable Risotto Recipe

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



  • 3tbspolive oil
  • 2large portobello mushrooms
  • 6sun dried tomatoes
  • 2cupsfresh spinach,firmly packed and chopped
  • 1cupregular long-grain white rice,uncooked
  • cupsSwanson® Chicken Broth
  • ¼cupromano cheese,grated
  • 1tbspfresh basil leaves,chopped


  1. 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.

  2. Heat the remaining oil in an 8-cups saucepan. Add the rice and cook and stir for 2 minutes.

  3. 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.

  4. Stir the mushroom mixture, cheese, and basil in the saucepan and cook until the mixture is hot.

  5. Serve warm and enjoy.


  • Calories: 264.72kcal
  • Fat: 10.34g
  • Saturated Fat: 2.41g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 6.25g
  • Polyunsaturated Fat: 1.18g
  • Carbohydrates: 33.97g
  • Fiber: 0.99g
  • Sugar: 4.05g
  • Protein: 8.85g
  • Cholesterol: 9.92mg
  • Sodium: 295.93mg
  • Calcium: 79.79mg
  • Potassium: 450.99mg
  • Iron: 1.22mg
  • Vitamin A: 55.63µg
  • Vitamin C: 3.95mg
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