Portobello Risotto With Mascarpone Recipe

Name: Portobello Risotto With Mascarpone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups water; 1 can (14 ounces) reduced-sodium beef broth; 1/2 cup chopped shallots; 2 garlic cloves, minced; 1 tablespoon canola oil; 1 cup uncooked arborio rice; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup white wine or additional reduced-sodium beef broth; 1 cup sliced baby portobello mushrooms, chopped; 1/4 cup grated Parmesan cheese; 1/2 cup mascarpone cheese

Servings: persons

1-1/2 cups water
1 can (14 ounces) reduced-sodium beef broth
1/2 cup chopped shallots
2 garlic cloves, minced
1 tablespoon canola oil
1 cup uncooked arborio rice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine or additional reduced-sodium beef broth
1 cup sliced baby portobello mushrooms, chopped
1/4 cup grated Parmesan cheese
1/2 cup mascarpone cheese

1
In a large saucepan, heat water and broth and keep warm. In a large saucepan, saute shallots and garlic in oil for 2-3 minutes or until shallots are tender. Add the rice, thyme, salt and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
2
Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
3
Add mushrooms and Parmesan cheese; stir gently until cheese is melted. Garnish each serving with a heaping tablespoon of
4
mascarpone. Serve immediately.
5
Before adding mascarpone cheese, freeze cooled risotto mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish as directed.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/2 cups water, 1 can (14 ounces) reduced-sodium beef broth, 1/2 cup chopped shallots, 2 garlic cloves, minced, and more.

Yes, Portobello Risotto With Mascarpone falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Risotto With Mascarpone

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