PARMESAN RISOTTO STUFFED PORTABELLAS
This is an easy, light recipe. The risotto is great on its own, too! I can't remember for sure, but I think I got this recipe from Cooking Light.
Provided by RedBird1
Categories Short Grain Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring broth and water to a simmer in a medium saucepan (do not boil).
- Turn heat to low and keep warm.
- Preheat oven to 375.
- Heat 2 tsp oil in a large saucepan over medium-high heat.
- Add onion, celery, carrot; sauté for 1 minute.
- Add rice and sauté for 5 minutes.
- Stir in wine and stir constantly 5 minutes or until liquid is nearly absorbed.
- Add 1/2 cup of broth.
- When liquid is nearly absorbed, add another ½ cup of broth.
- Continue until all broth is added and rice is tender.
- Remove from heat and stir in Parmesan cheese and green onions.
- Remove stems from mushroom caps (if necessary) and discard.
- Place the caps, gill (bottom) side up, in a 13x9 baking dish.
- Spoon 1 ¼ cups of the risotto mix into each cap and top with 1 tbsp mozzarella cheese.
- Pour ½ c water into the bottom of the baking dish.
- Bake at 375 for 30 minutes or until tender.
- Heat 1 teaspoons.
- olive oil in a large pan over medium-high heat until hot.
- Add chopped onion and garlic; sauté until tender.
- Add spinach; sauté 2 minutes or until wilted.
- Arrange ½ c spinach on each plate and place the mushroomcaps on top to serve.
Nutrition Facts : Calories 440.4, Fat 10.2, SaturatedFat 4.2, Cholesterol 20.1, Sodium 397.4, Carbohydrate 60.9, Fiber 7.2, Sugar 7.4, Protein 18.4
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