Recipe by RedBird1
This is an easy, light recipe. The risotto is great on its own, too! I can't remember for sure, but I think I got this recipe from Cooking Light.
Top Review by Cook4_6
I would give the concept of this recipe 5 stars, but because I made so many changes, I don't think it is fair to rate. I made a box of parmesan risotto per direction on the box and skipped right through step 11. Using smaller mushroom caps, I baked them in a 350 oven for about 15 minutes, removed them added 1/4 cup of risotto to each and topped with a slice of fresh mozzarella. I then baked them for 15 more minutes until the cheese melted. I did make the spinach as directed adding about 1/8 cup of chopped procuitto to the pan with the onion & garlic. Fabulous roasted flavor. This adaptation made it a simple side dish when making a labor intensive main dish.
- 1 (14 1/2 ounce) can vegetable broth
- 2 cups water
- 3 teaspoons olive oil
- 1 cup onion, minced
- 1 cup celery, minced
- 1 cup carrot, minced
- 1 cup arborio rice
- 1 cup dry white wine
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup green onions or 1⁄4 cup chives, minced
- 4 (5 ounce) portabella mushrooms
- 1⁄4 cup part-skim mozzarella cheese
- 1⁄2 cup water
- 1 tablespoon onion, chopped
- 3 garlic cloves, minced
- 1 (10 ounce) bag fresh spinach
Directions See How It's Made
- Bring broth and water to a simmer in a medium saucepan (do not boil).
- Turn heat to low and keep warm.
- Preheat oven to 375.
- Heat 2 tsp oil in a large saucepan over medium-high heat.
- Add onion, celery, carrot; sauté for 1 minute.
- Add rice and sauté for 5 minutes.
- Stir in wine and stir constantly 5 minutes or until liquid is nearly absorbed.
- Add 1/2 cup of broth.
- When liquid is nearly absorbed, add another ½ cup of broth.
- Continue until all broth is added and rice is tender.
- Remove from heat and stir in Parmesan cheese and green onions.
- Remove stems from mushroom caps (if necessary) and discard.
- Place the caps, gill (bottom) side up, in a 13x9 baking dish.
- Spoon 1 ¼ cups of the risotto mix into each cap and top with 1 tbsp mozzarella cheese.
- Pour ½ c water into the bottom of the baking dish.
- Bake at 375 for 30 minutes or until tender.
- Heat 1 teaspoons.
- olive oil in a large pan over medium-high heat until hot.
- Add chopped onion and garlic; sauté until tender.
- Add spinach; sauté 2 minutes or until wilted.
- Arrange ½ c spinach on each plate and place the mushroomcaps on top to serve.