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Tri-Color Vegetable Risotto

Tri-Color Vegetable Risotto

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

serves 6 people

Ingredients

cost per recipe: $6.80

The price is determined by the national average.

  • 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 1/3

    cups uncooked regular long grain white rice

  • 3 1/2

    cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

  • 1/4

    cup grated romano cheese

  • 1

    tablespoon chopped fresh basil leaves

view nutrition info

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Recipe Tips

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

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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

BUY NOW
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

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