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Receta Parmesan Risotto Stuffed Portobellos
by Global Cookbook

Parmesan Risotto Stuffed Portobellos
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  Raciónes: 4

Ingredientes

  • 14 1/2 ounce Vegetable broth
  • 2 c. Water
  • 1 Tbsp. Extra virgin olive oil, divided
  • 1 c. Chopped fresh onion
  • 1 c. Chopped carrot
  • 1 c. Chopped celery
  • 1 c. Arborio rice, uncooked, other short grain rice
  • 1 c. Dry white wine
  • 1/2 c. Grated Parmesan cheese
  • 1/4 c. Chopped green onion, -or possibly chives
  • 4 x Portobello mushrooms, -about 6 inches wide
  • 1/4 c. Mozzarella cheese, part skim lowfat milk
  • 1/2 c. Water
  • 1 Tbsp. Minced onion
  • 3 x Garlic cloves
  • 10 ounce Fresh spinach, trimmed

Direcciones

  1. Bring broth and 2 c. water to a simmer in a medium saucepan (don't bo il). Keep hot over low heat.
  2. Heat 2 tsp. oil in a large saucepan over medium-high heat. Add in minc ed onion, celery, and carrot; saute/fry 1 minute. Add in rice; saute/fry 5 min. S tir in wine; cook 5 min. Stir in wine; cook 5 min or possibly till liquid is nearly absorbed, stirring constantly. Add in broth mix, 1/2 c. at a ti me, stirring constantly till each portion of broth is absorbed before addi ng the next (about 20 min total). Remove from heat; stir in Parmesan ch eese and green onions.
  3. Preheat oven to 375 oF.
  4. Remove stems from mushroom caps; throw away. Place mushroom caps, gill side s up, in a 13 x 9 inch baking dish. Spoon 1 /14 c. risotto mix into each cap; top each with 1 Tbsp. mozzarella cheese. Pour 1/2 c. water into dish. Bake at 375 oF for 30 min or possibly till mushroom caps are tender.
  5. Heat 1 tsp. oil in a large Dutch oven over medium-high heat till ho teaspoon Add in minced onion and garlic; saute/fry 2 min or possibly till tender. Add in spin ach; saute/fry 2 min or possibly till spinach is wilted. Arrange 1/2 c. spinach m ixture on a plate. Remove stuffed mushrooms from baking dish with a slotted spoon; place on spinach mix.
  6. Yield: 4 servings.
  7. M 773 mg; CALCIUM 303 g.