Tri-Color Vegetable Risotto


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Sauteed mushrooms, sun-dried tomatoes and spinach simmer with rice for a creamy dish topped with Romano cheese and fresh basil.

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  • 3 Tbs. olive oil
  • 2 large portobello mushrooms, cut up
  • 6 sun-dried tomatoes, cut into strips
  • 2 C. firmly packed chopped fresh spinach
  • 1 1/3 C. uncooked regular long-grain white rice
  • 2 cans (14 oz. each) Swanson® Chicken Broth (regular, Natural Goodness™ or Organic)
  • 1/4 C. grated Romano cheese
  • 1 Tbs. chopped fresh basil

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Heat 2 Tbs. oil in skillet. Add mushrooms and cook until tender. Add tomatoes and spinach and cook until spinach wilts. Heat remaining oil in saucepan. Add rice. Cook and stir for 2 min. Add 1/2 C. broth and cook until broth is absorbed. Add remaining broth, 1/2 C. at a time, stirring until all broth is absorbed before adding more. Add mushroom mixture, cheese and basil. Heat through.

Yield: 6 servings

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