Tri-Color Vegetable Risotto

Prep Time: 10 min.
Cook Time: 25 min.

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 chicken broth
1/4 cup grated Romano cheese
1 tablespoon chopped fresh basil leaves

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.

Easy Substitution: You can substitute Parmesan cheese for the Romano, if you prefer.
Makes: 6 servings (about 3/4 cup each).

Portobello mushrooms have dark gills on the underside of the cap which can cause dishes to turn dark. To prevent that, scrape off the gills with the edge of a spoon before cutting them.