Risotto-Stuffed Portobellos

Name: Risotto-Stuffed Portobellos
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 servings.
Ingredients: 1 can (14-1/2 ounces) reduced-sodium chicken or vegetable broth; 1 cup water; 2 celery ribs, finely chopped; 2 medium carrots, finely chopped; 1 large onion, finely chopped; 1 tablespoon olive oil; 1 cup uncooked arborio rice; 1/2 cup chopped shallots; 1 garlic clove, minced; 1 cup dry white wine or additional broth; 1/2 cup grated Parmesan cheese; 4 green onions, finely chopped; 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed; Cooking spray; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/4 cup shredded part-skim mozzarella cheese

“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

Ingredients

1 can (14-1/2 ounces) reduced-sodium chicken or vegetable broth
1 cup water
2 celery ribs, finely chopped
2 medium carrots, finely chopped
1 large onion, finely chopped
1 tablespoon olive oil
1 cup uncooked arborio rice
1/2 cup chopped shallots
1 garlic clove, minced
1 cup dry white wine or additional broth
1/2 cup grated Parmesan cheese
4 green onions, finely chopped
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
Cooking spray
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded part-skim mozzarella cheese

Directions

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

1 each: 380 calories, 9g fat (3g saturated fat), 13mg cholesterol, 680mg sodium, 57g carbohydrate (7g sugars, 4g fiber), 14g protein.

Originally published as Parmesan Risotto-Stuffed Portobello in Healthy Cooking April/May 2010

Reviews

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Average Rating:

cast_iron_king

Oct 20, 2013

For a recipe that was thrown together at the last minute, this is absolutely fantastic! I used koshihikari (sweet sushi rice) and subbed green onion for the shallots (because that's what I had on hand), and the dish turned out amazing! Every one of my dinner guests asked for the recipe!
DEADMOON7

Jun 3, 2013

This took a bit of time, but this was one of the most delicious rissotto dishes I've ever had! Restaurant qualty!!!