| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Italian | Italian | 4 | Servings |
INGREDIENTS
| 14 1/2 | oz | Vegetable broth |
| 2 | c | Water |
| 1 | tb | Olive oil; divided |
| 1 | c | Minced fresh onion |
| 1 | c | Minced carrot |
| 1 | c | Minced celery |
| 1 | c | Arborio rice; uncooked, other short grain rice |
| 1 | c | Dry white wine |
| 1/2 | c | Grated Parmesan cheese |
| 1/4 | c | Minced green onion; -or chives |
| 4 | Portobello mushrooms; -about 6 inches wide | |
| 1/4 | c | Mozzarella cheese; part skim milk |
| 1/2 | c | Water |
| 1 | tb | Chopped onion |
| 3 | Garlic cloves | |
| 10 | oz | Fresh spinach; trimmed |
INSTRUCTIONS
1. Bring broth and 2 cups water to a simmer in a medium saucepan (do not bo il). Keep warm over low heat. 2. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add minc ed onion, celery, and carrot; saute 1 minute. Add rice; saute 5 minutes. S tir in wine; cook 5 minutes. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a ti me, stirring constantly until each portion of broth is absorbed before addi ng the next (about 20 minutes total). Remove from heat; stir in Parmesan ch eese and green onions. 3. Preheat oven to 375 oF. 4. Remove stems from mushroom caps; discard. Place mushroom caps, gill side s up, in a 13 x 9 inch baking dish. Spoon 1 /14 cups risotto mixture into each cap; top each with 1 tablespoon mozzarella cheese. Pour 1/2 cup water into dish. Bake at 375 oF for 30 minutes or until mushroom caps are tender. 5. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat until ho t. Add chopped onion and garlic; saute 2 minutes or until tender. Add spin ach; saute 2 minutes or until spinach is wilted. Arrange 1/2 cup spinach m ixture on a plate. Remove stuffed mushrooms from baking dish with a slotted spoon; place on spinach mixture. Yield: 4 servings. CALORIES 372 (23 % from fat); FAT 9.6 g (sat 3.3 g, mono 3.8 g, poly 0.9 g ); PROTEIN 15.9 g; CARB 60.5 g; FIBER 7.7 g; CHOL 12 mg; IRON 6.6 mg; SODIU M 773 mg; CALCIUM 303 g. Recipe by: Cooking Light Magazine, July 1997 Posted to MC-Recipe Digest by P&S Gruenwald <sitm@ne.infi.net> on Apr 03, 1998
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