Tri-Color Vegetable Risotto

Watch supper tonight disappear--it's that good!

Tri-Color Vegetable Risotto
from Campbell's Kitchen

Prep Time: 10 min. - Cook Time: 25 min.

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 uncooked regular long-grain white rice
2 cans (14 oz. each ) Swanson(R) Chicken Broth (regular, Natural
Goodness(TM) or Organic) (3 1/2 cups)

1/4 cup grated Romano cheese

Directions:
 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.
 ADD mushroom mixture, cheese and basil. Heat through. Serves 6.

Nutrition Information:
With Swanson Chicken Broth: Nutritional Values Per Serving: Calories
245, Total Fat 8g, Saturated Fat 2g, Cholesterol 6mg, Sodium 652mg,
Total Carbohydrate 36g, Dietary Fiber 2g, Protein 6g, Vitamin A 26%DV,
Vitamin C 10%DV, Calcium 7%DV, Iron 15%DV With Natural Goodness Chicken
Broth: Nutritional Values Per Serving: Calories 245, Total Fat 8g,
Saturated Fat 2g, Cholesterol 3mg, Sodium 421mg, Total Carbohydrate 36g,
Dietary Fiber 2g, Protein 7g, Vitamin A 26%DV, Vitamin C 10%DV, Calcium
7%DV, Iron 15%DV

Kitchen Clip:
This dish makes a great vegetarian entrée, a great side for roast
chicken or pork; or you can stir in bits of ham or cooked chicken for a
change.
Received on Thu Aug 4 17:15:58 2005