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Tri Color Vegetable Risotto Recipe

Nutrition per serving    (USDA % daily values)
CAL
265
FAT
27%
CHOL
2%
SOD
5%

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Ingredients for 6 servings

1 1/3 cups uncooked regular long-grain white rice

1/4 cup grated Romano cheese

2 cups firmly packed chopped fresh spinach

3 1/2 cups Swanson

1 tbsp. chopped fresh basil leaves

2 large portobello mushrooms , cut up

6 sun-dried tomatoes , cut into strips

3 tbsp. olive oil

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