Friday, August 4, 2006

Tri-Color Vegetable Risotto
Dear Jerry,

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


Tri-Color Vegetable Risotto
from Campbell's Kitchen

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



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Ingredients:
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® Chicken Broth (regular, Natural Goodness™ 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.


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food for thought

A man taking basil from a woman will love her always. -Thomas More


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