Source: Campbell's Recipes

Tri-Color Vegetable Risotto
Plain risotto is good, but our version, flavored with sautéed mushrooms, sun-dried tomatoes and spinach is truly delectable.
Rating:
Serves: 6 servings (about 3/4 cup each)
Prep Time: 10 minutes
Cook Time: 25 minutes

 

 
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 (Regular, Natural Goodness® or Certified Organic)
1/4 cup grated Romano cheese
1 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.
Easy Substitution: You can substitute Parmesan cheese for the Romano, if you prefer.


Notes:
Nutritional Values per Serving using Swanson Chicken Broth: Calories 264, Total Fat 10g, Saturated Fat 3g, Cholesterol 13mg, Sodium 667mg, Total Carbohydrate 36g, Dietary Fiber 1g, Protein 8g, Vitamin A 21%DV, Vitamin C 3%DV, Calcium 13%DV, Iron 14%DV

Nutritional Values per Serving using Swanson Natural Goodness Chicken Broth: Calories 267, Total Fat 10g, Saturated Fat 3g, Cholesterol 10mg, Sodium 498mg, Total Carbohydrate 36g, Dietary Fiber 1g, Protein 8g, Vitamin A 21%DV, Vitamin C 3%DV, Calcium 13%DV, Iron 15%DV

Nutritional Values per Serving using Swanson Certified Organic Chicken Broth: Calories 267, Total Fat 10g, Saturated Fat 3g, Cholesterol 10mg, Sodium 486mg, Total Carbohydrate 36g, Dietary Fiber 1g, Protein 8g, Vitamin A 21%DV, Vitamin C 3%DV, Calcium 13%DV, Iron 14%DV


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