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  • Tri-Color Vegetable Risotto

    2 votes
    Tri-Color Vegetable Risotto
    Prep time:
    Cook time:
    Servings: 6
    by Chef Smith
    226 recipes
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    Ingredients

    • 3 tbsp olive oil
    • 2 large portobello mushrooms, cut up
    • 6 sun-dried tomatoes, cut into strips
    • 2 c firmly packed chopped fresh spinach
    • 1 1/3 c uncooked regular long-grain white rice
    • 3 ½ c chicken broth
    • ¼ c grated Romano cheese or parmesan
    • 1 tbsp chopped fresh basil leaves

    Directions

    1. 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.
    2. Heat the remaining oil in a 2-quart saucepan. Add the rice and cook and stir for 2 minutes. Add ½ cup broth and cook and stir until it's absorbed. Add the remaining broth, ½ cup at a time, stirring until it's absorbed before adding more.
    3. Stir the mushroom mixture, cheese and basil in the saucepan and cook until the mixture is hot.

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