Tomato Risotto with Portabella Mushrooms
Prep time:
Cook time:
Total time:
Serves: 4
Nutritional analysis per serving: Calories: 420, Fat: 11g, Saturated Fat: 5g, Trans Fat: 0g, Cholesterol: 20mg, Sodium: 960mg, Potassium: 1265mg, Carbohydrates: 67g, Fiber: 6g, Sugar: 10g, Protein: 15g, Vitamin A: 35%, Vitamin C: 25%, Calcium: 15%, Iron: 15%
Ingredients
- 2 TBSP. BUTTER
- 1 CUP ARBORIO OR SHORT GRAIN RICE
- 1 TEASPOON MINCED GARLIC
- 2 LARGE SHALLOTS, PEELED AND THINLY SLICED
- 1 TSP. DRIED BASIL
- 4 CUPS VEGETABLE STOCK OR REDUCED-SODIUM BROTH, WARMED
- 1 (8-OZ.) CAN TOMATO SAUCE
- ⅓ CUP WHITE WINE
- ¼ CUP SUN-DRIED TOMATOES, DRAINED AND MINCED
- ¼ CUP SHREDDED PARMESAN CHEESE, PLUS EXTRA FOR TOPPING
- 4 SMALL PORTABELLA MUSHROOMS
Instructions
- MELT BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT; STIR IN RICE, GARLIC AND SHALLOTS.
- COOK FOR 10 MINUTES OR UNTIL VEGETABLES ARE SOFT; STIR IN BASIL.
- REDUCE HEAT TO LOW AND STIR IN STOCK, ⅔ CUP 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.
We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!
Follow Us on Social: