Parmesan Risotto Stuffed Portabellas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 1 bring broth and water to a simmer in a medium saucepan (do not boil).
• 2 turn heat to low and keep warm.
• 3 preheat oven to 375.
• 4 heat 2 tsp oil in a large saucepan over medium-high heat.
• 5 add onion, celery, carrot; sauté for 1 minute.
• 6 add rice and sauté for 5 minutes.
• 7 stir in wine and stir constantly 5 minutes or until liquid is nearly absorbed.
• 8 add 1/2 cup of broth.
• 9 when liquid is nearly absorbed, add another ½ cup of broth.
• 10 continue until all broth is added and rice is tender.
• 11 remove from heat and stir in parmesan cheese and green onions.
• 12 remove stems from mushroom caps (if necessary) and discard.
• 13 place the caps, gill (bottom) side up, in a 13x9 baking dish.
• 14 spoon 1 ¼ cups of the risotto mix into each cap and top with 1 tbsp mozzarella cheese.
• 15 pour ½ c water into the bottom of the baking dish.
• 16 bake at 375 for 30 minutes or until tender.
• 17 heat 1 teaspoons.
• 18 olive oil in a large pan over medium-high heat until hot.
• 19 add chopped onion and garlic; sauté until tender.
• 20 add spinach; sauté 2 minutes or until wilted.
• 21 arrange ½ c spinach on each plate and place the mushroomcaps on top to serve.