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Name: Portobello Risotto with Mascarpone
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 1-1/2 cups water; 1 can (14 ounces) reduced-sodium beef broth; 1/2 cup chopped shallots; 2 garlic cloves, minced; 1 tablespoon canola oil; 1 cup uncooked arborio rice; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup white wine or additional reduced-sodium beef broth; 1 cup sliced baby portobello mushrooms, chopped; 1/4 cup grated Parmesan cheese; 1/2 cup mascarpone cheese

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Portobello Risotto with Mascarpone

1 review

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