Plain risotto is good, but our version, flavored with sautéed mushrooms, sun-dried tomatoes and spinach is truly delectable.
cost per recipe: $6.80
The price is determined by the national average.
tablespoons olive oil
large portobello mushroom, cut up
sun-dried tomatoes, cut into strips
cups firmly packed chopped fresh spinach
cups uncooked regular long grain white rice
cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
cup grated romano cheese
tablespoon chopped fresh basil leaves
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.