Tri-Color Vegetable Risotto
Recipe from Swanson Broth & Stock

Plain risotto is good, but our version, flavored with sauteed mushrooms, sun-dried tomatoes and spinach is truly delectable.


Tri-Color Vegetable Risotto

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Servings: 6
Prep Time: 10 mins
Total Time: 35 mins
Related Categories: Mushrooms, Rice, Spinach, Tomatoes
 
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Ingredients
  • 3  tbsp.
    olive oil
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  • 2 
    large portobello mushrooms, cut up
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  • 6 
    sun-dried tomatoes, cut into strips
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  • 2  cups
    firmly packed chopped fresh spinach
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  • 1 1/3  cups
    uncooked regular long-grain white rice
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  • 3 1/2  cups
    Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
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  • 1/4  cup
    grated Romano cheese
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  • 1  tbsp.
    chopped fresh basil leaves
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Directions
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 a 2-quart saucepan. Add the rice and cook and stir for 2 minutes. Add 1/2 cup broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until it's absorbed before adding more.
3.
Stir the mushroom mixture, cheese and basil in the saucepan and cook until the mixture is hot.

Tip:
You can substitute Parmesan cheese for the Romano, if you prefer.
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