Name: Tri-Color Vegetable Risotto
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 3 tbsp. olive oil -; 2 large portobello mushrooms -; 6 sun-dried tomatoes -; 2 c. firmly packed chopped fresh spinach -; 1 c. uncooked regular long-grain white rice -; 3 1/2 c. Swanson® Chicken Broth -; 1/4 c. grated Romano cheese -; 1 tbsp. chopped fresh basil leaves -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Tri-Color Vegetable Risotto

1. 3 tbsp. olive oil -

2. 2 large portobello mushrooms -

3. 6 sun-dried tomatoes -

4. 2 c. firmly packed chopped fresh spinach -

5. 1 c. uncooked regular long-grain white rice -

6. 3 1/2 c. Swanson® Chicken Broth -

7. 1/4 c. grated Romano cheese -

8. 1 tbsp. chopped fresh basil leaves -

How to cook deliciously - Tri-Color Vegetable Risotto

1. Stage

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. Stage

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. Stage

Stir the mushroom mixture, cheese and basil in the saucepan and cook until the mixture is hot.Using Swanson® Natural Goodness™ Chicken Broth: Calories 246, Total Fat 8g, Saturated Fat 2g, Cholesterol 4mg, Sodium 423mg, Total Carbohydrate 36g, Dietary Fiber 1g, Protein 7g, Vitamin A 20%DV, Vitamin C 3%DV, Calcium 7%DV, Iron 13%DVUsing Swanson® Certified Organic Chicken Broth: Calories 243, Total Fat 9g, Saturated Fat 2g, Cholesterol 4mg, Sodium 412mg, Total Carbohydrate 36g, Dietary Fiber 1g, Protein 6g, Vitamin A 20%DV, Vitamin C 3%DV, Calcium 7%DV, Iron 13%DV