Risotto-Stuffed Portobello Mushrooms

Name: Risotto-Stuffed Portobello Mushrooms
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 8 servings.
Cuisine: Italian Recipes, Italian Side Dishes
Ingredients: 1 cup balsamic vinaigrette; 8 large portobello mushrooms (4 to 4-1/2 inches), stems removed; 4 cups chicken broth, divided; 2 large sweet onions, chopped; 1 medium green pepper, diced; 1 medium sweet red pepper, diced; 1 tablespoon pine nuts; 2 garlic cloves, minced; 3 tablespoons butter; 2 cups uncooked arborio rice; 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided; 1/4 cup minced fresh parsley; 1/4 teaspoon pepper

These elegant, stuffed mushroom caps make a lovely special-occasion side dish perfect for the holidays. Green and red sweet peppers add festive color to the creamy and tender risotto.—Christie Szabo, Helotes, Texas

Ingredients

1 cup balsamic vinaigrette
8 large portobello mushrooms (4 to 4-1/2 inches), stems removed
4 cups chicken broth, divided
2 large sweet onions, chopped
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 tablespoon pine nuts
2 garlic cloves, minced
3 tablespoons butter
2 cups uncooked arborio rice
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
1/4 cup minced fresh parsley
1/4 teaspoon pepper

Directions

Place vinaigrette in a large resealable plastic bag; add the mushrooms. Seal bag and turn to coat; refrigerate for at least 30 minutes.
Drain and discard marinade. Place mushroom caps in a 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until tender.
Meanwhile, in a small saucepan, heat broth and keep warm. In a Dutch oven, saute the onions, peppers, pine nuts and garlic in butter until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the broth is absorbed.
Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
Stir in 1/2 cup cheese, parsley and pepper. Place 3/4 cup risotto in each mushroom cap. Sprinkle with remaining cheese; serve immediately.