Tri-Color Vegetable Risotto
Plain risotto is good, but our version, flavored with sautéed mushrooms, sun-dried tomatoes and spinach is truly delectable.
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
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
Instructions
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.
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.
Tri-Color Vegetable Risotto
Plain risotto is good, but our version, flavored with sautéed mushrooms, sun-dried tomatoes and spinach is truly delectable.
Directions
Print
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 oil2 large portobello mushroom, cut up6 sun-dried tomatoes, cut into strips2 cups firmly packed chopped fresh spinach1.333 cups uncooked regular long grain white rice3.5 cups Swanson® Chicken Broth0.25 cup grated romano cheese1 tablespoon chopped fresh basil leaves
Nacho Tacos
Sauté ground beef, onion and chili powder...
Wild Mushroom Soup
This beautiful, light-tasting Wild Mushroo...
Oven-Baked Risotto
This simple-to-prepare, oven-baked risot...
Spirited Peaches à la Mode
It doesn’t get any better than this! Gol...