Tomato Risotto w/ Portabella Mushrooms

Healthy.....

Tomato Risotto w/ Portabella Mushrooms
Tomato Risotto w/ Portabella Mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    T butter

  • 1

    C Arborio or short grain rice

  • 1

    t minced garlic

  • 2

    Large shallots, peeled and thinly sliced

  • 1

    t dried basil

  • 4

    C vegetable stock or reduced-sodium broth, warmed

  • 1

    8-oz can tomato sauce

  • 1/3

    C white wine

  • 1/4

    C sun-dried tomatoes, drained and minced

  • 1/4

    C shredded Parmesan cheese, plus extra for topping

  • 4

    small portabella mushrooms

Directions

Melt butter in a large skillet over medium heat; stir in rice, garlic & shallots. Cook for 10 minutes or until vegetables are soft; stir in basil. Reduce heat to low and stir in stock, 2/3 C at a time, cooking and stirring until stock is absorbed before adding more to skillet. Stir in tomato sauce, wine and sun dried tomatoes; cook over medium-high heat, stirring frequently, until excess liquid has cooked off and rice is thick; stir in parmesan. Meanwhile, while rice is cooking, grill or broil mushrooms. Place spoonfuls of risotto inside each mushroom and sprinkle with additional parmesan, if desired.

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