Это предварительный просмотр рецепта "Tri-Color Vegetable Risotto".

Рецепт Tri-Color Vegetable Risotto
by Chef Smith

Tri-Color Vegetable Risotto
Рейтинг: 4.5/5
Avg. 4.5/5 2 голоса
Подготовка: США American
Приготовление: Порций: 6

Ингредиенты

  • 3 tbsp olive oil
  • 2 large portobello mushrooms, cut up
  • 6 sun-dried tomatoes, cut into strips
  • 2 c firmly packed chopped fresh spinach
  • 1 1/3 c uncooked regular long-grain white rice
  • 3 ½ c chicken broth
  • ¼ c grated Romano cheese or parmesan
  • 1 tbsp chopped fresh basil leaves

Инструкции

  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 ½ cup broth and cook and stir until it's absorbed. Add the remaining broth, ½ 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.