Portobello Risotto with Mascarpone
Portobello mushrooms add a beefy flavor to this creamy classic. Each serving is topped with soft, buttery mascarpone cheese, which makes it extra special.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 174
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 174
1 1/2 cups water
1 can (14 ounces) reduced-sodium beef broth
1/2 cup chopped shallots
2 garlic cloves, minced
1 tablespoon canola oil
1 cup uncooked arborio rice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine or additional reduced-sodium beef broth
1 cup sliced baby portobello mushrooms, chopped
1/4 cup grated Parmesan cheese
1/2 cup mascarpone cheese
Directions:
In a saucepan, heat water and beef broth and keep warm. In another large saucepan, saute shallots and garlic in oil for 2-3 minutes or until shallots are tender. Add rice, thyme, salt and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
Add heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes.
Add mushrooms and Parmesan cheese; stir gently until cheese is melted. Garnish each serving with 1 heaping tablespoon of mascarpone. Serve immediately.
Source: tasteofhome.com
Add heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes.
Add mushrooms and Parmesan cheese; stir gently until cheese is melted. Garnish each serving with 1 heaping tablespoon of mascarpone. Serve immediately.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
