Swanson® Tri-Color Vegetable Risotto


  • 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
  • 2 cans (14 oz. each) Swanson® Natural Goodness™ Chicken Broth (3 1/2 cups)
  • 1/4 cup grated Romano cheese
  • 1 Tbsp chopped fresh basil


Prep/Cook Time: 10 min.

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.

Campbell’s Kitchen Recipe Courtesy of Campbell Soup Company, Camden, NJ.

Nutrition Info

  • Cals 245
  • Total Fat 8g
  • Sat Fat 2g
  • Chol 3mg
  • Sodium 421mg
  • Fiber 2g
  • Carbs 36g
  • Pro 7g
  • Vitamin A 26%DV
  • Vitamin C 10%DV
  • Calcium 7%DV
  • Iron 15%DV