Tri-Color Vegetable Risotto

Campbell's Tri-Color Vegetable Risotto Recipe

Plain risotto is good, but our version, flavored with sautéed mushrooms, sun-dried tomatoes and spinach is truly delectable.

At a glance


10 min.


35 min.



Servings: about 3/4 cup each

Cook: 25 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

3 tablespoons 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 or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1/4 cup grated romano cheese
1 tablespoon chopped fresh basil leaves

How to Make It

  • 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 1/2 cup broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 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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  • Easy Substitution: You can substitute Parmesan cheese for the Romano, if you prefer.
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