Tri Color Vegetable Risotto Recipe Recipes Net

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

Preparation

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.

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