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Portobello Risotto With Mascarpone Exps Thca21 114195 B02 12 1b 1

Portobello Risotto with Mascarpone

TOTAL TIME: Prep: 20 min. Cook: 25 min. YIELD: 6 servings.
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

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

Directions

  • 1. In a saucepan, heat water and beef broth and keep warm. In another large saucepan, saute shallots and garlic in oil for 2-3 minutes or until shallots are tender. Add 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.
  • 2. Add heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes.
  • 3. Add mushrooms and Parmesan cheese; stir gently until cheese is melted. Garnish each serving with 1 heaping tablespoon mascarpone. Serve immediately.

Nutrition Facts

3/4 cup risotto mixture with 1 heaping tablespoon marscarpone cheese: 350 calories, 21g fat (10g saturated fat), 51mg cholesterol, 393mg sodium, 31g carbohydrate (1g sugars, 1g fiber), 7g protein.

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