- 4
Ingredients
- 1 (14-1/2 oz) can vegetable broth
- 2 cups water
- 1 tablespoon olive oil, divided
- 1 cup minced fresh onion
- 1 cup minced celery
- 1 cup minced carrot
- 1 cup uncooked Arborio rice
- 1 cup dry white wine
- 1/2 cup grated parmesan cheese
- 1/4 cup minced green onions
- 4 (5 oz) portobellos, 6" wide
- 1/4 cup skim mozzarella
- 1/2 cup water
- 1 tablespoon chopped onion
- 3 garlic cloves, minced
- 1 10 ounce package fresh spinach, trimmed
Preparation
Step 1
Bring broth and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm on low heat.
Heat 2 teaspoons oil in large sauce pan on medium high heat. Add minced onion, celery, and carrot; saute 1 minute. Add rice; sauce 5 minutes. Stir in wine; cook 5 minutes more until liquid is absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed (about 20 minutes). Remove from heat; stir in parmesan and green onions.
Preheat oven to 375°.
Remove stems from mushrooms. Place caps up in baking dish (13 x 9). Spoon 1 1/4 cup risotto mixture into each cap, top each with a 1 tablespoon of mozzarella. Pour 1/2 cup water into baking dish. Bake at 375° for 30 minutes or until caps are tender.
Heat 1 teaspoon olive oil in large dutch oven until hot. Add chopped onion, garlic, and spinach; saute 2 minutes, until wilted. Arrange spinach mixture on each plate and top with stuffed mushrooms.