Best Portabella And Leeks Risotto Recipes
RISOTTO-STUFFED PORTOBELLOS
"I invented this dish one night when I was having last-minute guests. I ran to a local farm stand for some amazing produce and created this using fresh portobellos and leftover risotto. My friends still ask for the recipe!" Rian Macdonald - Powder Springs, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, heat broth and water and keep warm. In a large nonstick skillet coated with cooking spray, saute the celery, carrots and onion in oil until crisp-tender. Add the rice, shallots and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Remove from the heat; add Parmesan cheese and green onions. Stir until cheese is melted., Spritz mushrooms with cooking spray; sprinkle with salt and pepper. Fill each with 1 cup risotto mixture and sprinkle with mozzarella cheese. Place in a 13-in. x 9-in. baking dish coated with cooking spray., Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender and cheese is melted.
Nutrition Facts : Calories 380 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 680mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 4g fiber), Protein 14g protein.
PORTOBELLO RISOTTO WITH MASCARPONE
Portobello mushrooms add a beefy flavor to this creamy classic. Each serving is topped with soft, buttery mascarpone cheese, which makes it extra special. -Carmella Ryan, Rockville Centre, New York
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat water and broth and keep warm. In a large saucepan, saute shallots and garlic in oil for 2-3 minutes or until shallots are tender. Add the rice, thyme, salt and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) , Add mushrooms and Parmesan cheese; stir gently until cheese is melted. Garnish each serving with a heaping tablespoon of mascarpone. Serve immediately. Freeze option: Before adding mascarpone cheese, freeze cooled risotto mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish as directed.
Nutrition Facts : Calories 350 calories, Fat 21g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 393mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
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