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Tri-Color Vegetable Risotto




Source of Recipe


Campbell's Soup for Life Plan






List of Ingredients



• 3 tbsp. olive oil
  
• 2 large portabello mushrooms, 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
  
• 2 cans (14 oz. each) Swanson Chicken Broth or Natural Goodness Chicken Broth (3 1/2 cups)
  
• 1/4 oz. grated Romano cheese
  
• 1 tbsp. chopped fresh basil or 1 tsp. dried basil
  






Instructions



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






Final Comments


Serves 6.