Tri-Color Vegetable Risotto

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

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.

Ingredients

3 tablespoons olive oil
2 large portobello mushroom, cut up
6 sun-dried tomatoes, cut into strips
2 cups firmly packed chopped fresh spinach
1.333 cups uncooked regular long grain white rice
3.5 cups Swanson® Chicken Broth
0.25 cup grated romano cheese
1 tablespoon chopped fresh basil leaves

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