Recipes -> Lunch: Tomato Risotto with Portabella Mushrooms
Prep time: 10 minutes
Cook time: about 40 minutes
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
1/3 cup white wine
1/4 cup sun-dried tomatoes, drained and minced
1/4 cup shredded Parmesan cheese, plus extra for topping
4 small portabella mushrooms
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, 2/3 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. Makes 4 servings.
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%
