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
3 1/2 cups Swanson(R) Chicken Broth (regular, Natural Goodness(TM) or
Certified Organic)

1/4 cup grated Romano cheese
1 tbsp. chopped fresh basil

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.

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 Fri Aug 4 16:25:09 2006