Recipes -> Lunch: Tomato Risotto with Portabella Mushrooms

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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%