Tri-Color Vegetable Risotto

Serving Size: 6
Prep Time:
Total Time:

Ingredients

Directions

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.

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.

Stir the mushroom mixture, cheese and basil in the saucepan and cook until the mixture is hot.

Easy Substitution: You can substitute Parmesan cheese for the Romano, if you prefer.