Ingredients
- 3 tablespoon olive oil
- 2 large portobello mushroom , cut up
- 6 sun-dried tomatoes , cut into strips
- 2 cup firmly packed chopped fresh spinach
- 1 1/3 cup uncooked regular long-grain white rice
- 3 1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
- 1/4 cup grated Romano cheese
- 1 tablespoon chopped fresh basil leaves
Description
Tri-Color Vegetable Risotto - The Huffington Post
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