Tri-Color Vegetable Risotto Recipe
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
- 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 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.
- Stir the mushroom mixture, cheese and basil in the saucepan and cook until the mixture is hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 6 servings | |
| Calories 123 | |
| Calories from Fat 88 | 72% |
| Total Fat 10.05g | 13% |
| Saturated Fat 2.73g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 352mg | 15% |
| Potassium 338mg | 10% |
| Total Carbs 3.26g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.59g | 0% |
| Protein 5.56g | 9% |
