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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Low Protein Healthy Main Dish Side Dishes Rice Vegetables Low Fat Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Mushrooms Healthy 2 Low In Something Pasta Rice And Grains Short Grain Rice

Parmesan Risotto Stuffed Portabellas

This is an easy, light recipe. The risotto is great on its own, too! I can't remember for sure, but i think i got this recipe from cooking light.

Steps

Bring broth and water to a simmer in a medium saucepan.
Turn heat to low and keep warm.
Preheat oven to 375.
Heat 2 tsp oil in a large saucepan over medium-high heat.
Add onion , celery , carrot.
Saut for 1 minute.
Add rice and saut for 5 minutes.
Stir in wine and stir constantly 5 minutes or until liquid is nearly absorbed.
Add 1 / 2 cup of broth.
When liquid is nearly absorbed , add another cup of broth.
Continue until all broth is added and rice is tender.
Remove from heat and stir in parmesan cheese and green onions.
Remove stems from mushroom caps and discard.
Place the caps , gill side up , in a 13x9 baking dish.
Spoon 1 cups of the risotto mix into each cap and top with 1 tbsp mozzarella cheese.
Pour c water into the bottom of the baking dish.
Bake at 375 for 30 minutes or until tender.
Heat 1 teaspoons.
Olive oil in a large pan over medium-high heat until hot.
Add chopped onion and garlic.
Saut until tender.
Add spinach.
Saut 2 minutes or until wilted.
.

Ingredients

vegetable broth, water, olive oil, onion, celery, carrot, arborio rice, dry white wine, parmesan cheese, green onions, portabella mushrooms, part-skim mozzarella cheese, garlic cloves, fresh spinach