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
Lighter Chicken Quesadillas
Using canned chicken and cream of chicken ...
Low FODMAP Chicken Parmesan
This Low FODMAP Chicken Parmesan recipe tr...
Pear Mini-Turnovers
A sweet and tart filling of ripe pears a...
Chilled Chipotle Avocado Soup
When you think of soup you typically think...