Tri Color Vegetable Risotto Campbell S Kitchen Swanson

Ingredients

3 tbsp. olive oil

2 large portobello mushrooms

6 sun-dried tomatoes

2 c. firmly packed chopped fresh spinach

1 c. uncooked regular long-grain white rice

3 1/2 c. Swanson® Chicken Broth

1/4 c. grated Romano cheese

1 tbsp. chopped fresh basil leaves

Preparation

Step 1Heat 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.Step 2Heat 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.Step 3Stir the mushroom mixture, cheese and basil in the saucepan and cook until the mixture is hot.Using Swanson® Natural Goodness™ Chicken Broth: Calories 246, Total Fat 8g, Saturated Fat 2g, Cholesterol 4mg, Sodium 423mg, Total Carbohydrate 36g, Dietary Fiber 1g, Protein 7g, Vitamin A 20%DV, Vitamin C 3%DV, Calcium 7%DV, Iron 13%DVUsing Swanson® Certified Organic Chicken Broth: Calories 243, Total Fat 9g, Saturated Fat 2g, Cholesterol 4mg, Sodium 412mg, Total Carbohydrate 36g, Dietary Fiber 1g, Protein 6g, Vitamin A 20%DV, Vitamin C 3%DV, Calcium 7%DV, Iron 13%DV