Tri-Color Vegetable Risotto

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Campbell's Kitchen
Nutrition per serving    (USDA % daily values)
CAL
266
FAT
28%
CHOL
2%
SOD
7%

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Ingredients for 6 servings

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 (Regular, Natural Goodness® or Certified Organic)

1/4 cup grated Romano cheese

1 tablespoon chopped fresh basil leaves

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