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Source: Swanson's Simply Delicious Cookbook

Tri-Color Vegetable Risotto
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Serves: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
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3 tbsp. olive oil
2 large portobello mushrooms, cut up
6 sun-dried tomatoes, cut into strips
2 cups firmly packed chopped fresh spinach
1 1/3 cups white rice
2 cans (14 oz each) Swanson® Chicken Broth, (3 1/2 cups) or 2 cans (14 oz each) Swanson® Natural Goodness™ Chicken Broth, (3 1/2 cups)
1/4 cup grated Romano cheese
1 tbsp. chopped fresh basil




HEAT 2 tbsp. 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 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. (Total cooking time: 25 min.)

ADD mushroom mixture, cheese and basil. Heat through.






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