Parmesan Risotto-Stuffed Portobellos

Name: Parmesan Risotto-Stuffed Portobellos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters uncooked Arborio or other short-grain rice; 237 milliliters minced carrot; 237 milliliters minced celery; 237 milliliters dry white wine; 3 garlic cloves, minced; 59 milliliters minced green onions or chives; 1 Tbsp olive oil, divided; 237 milliliters minced fresh onion; 1 Tbsp chopped onion; 118 milliliters grated Parmesan cheese; 28 grams 1/4 cup shredded part-skim mozzarella cheese; 567 grams portobello mushrooms (about 6 inches wide); 283 grams fresh spinach, trimmed; 411 grams vegetable broth; 118 milliliters water; 473 milliliters water

Parmesan Risotto-Stuffed Portobellos might be a good recipe to expand your main course repertoire. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 418 calories, 16g of protein, and 9g of fat each. It is a good option if you're following a gluten free diet. A mixture of green onions, spinach, wine, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Bring broth and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

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Broth

Water

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Sauce Pan

Heat 2 teaspoons oil in a large saucepan over medium-high heat.

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Cooking Oil

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Sauce Pan

Add minced onion, celery, and carrot; saut 1 minute.

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Carrot

Celery

Onion

Add rice; saut 5 minutes. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.

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Rice

Wine

Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).

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Broth

Remove from heat; stir in Parmesan cheese and green onions.

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Parmesan

Green Onions

Preheat oven to 37

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Oven

Remove stems from mushroom caps; discard.

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Mushrooms

Place mushroom caps, gill sides up, in a 13 x 9-inch baking dish. Spoon 1 1/4 cups risotto mixture into each cap; top each with 1 tablespoon mozzarella cheese.

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Mozzarella