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Tri-Color Vegetable Risotto
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Provided By:
Campbell's Kitchen

  • Would you say this recipe is...
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    • Plain risotto is good, but our version, flavored with sautéed mushrooms, sun-dried tomatoes and spinach is truly delectable.

    Ingredients

    Serves: servings

      • 3 tablespoon olive oil
      • 2 large portobello mushroom , cut up
      • 6 sun-dried tomatoes , cut into strips
      • 2 cup firmly packed chopped fresh spinach
      • 1 1/3 cup uncooked regular long-grain white rice
      • 3 1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
      • 1/4 cup grated Romano cheese
      • 1 tablespoon chopped fresh basil leaves

    Directions

    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 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.

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

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

    What do you think?

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    2 Comments

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    plmbgsol

    what were ur changes

    April 18 2010 at 12:01 PM Report abuse rate up rate down Reply
    harrob2

    Why don't you include the nutritional content? There are MANY of us out here who are diabetics & MUST know these facts.

    April 17 2010 at 2:46 PM Report abuse rate up rate down Reply

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