Risotto Quenelles With Portabella Ribbons Recipe

Name: Risotto Quenelles With Portabella Ribbons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounce can chicken broth; 1 cup Arborio rice; 2 tablespoons butter; 2 tablespoon shredded Parmesan cheese; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1/4 teaspoon garlic powder; 2 large eggs, beaten; 10 ounce pk. frozen chopped spinach, thawed and drained; 1/4 cup chopped drained oil packed sun-dried tomatoes, optional; 1/4 cup butter; 1/4 cup all purpose flour; 1 pint light cream, warmed; 1 cup shredded Fontina cheese; 1/4 teaspoon cayenne pepper, optional; Garnishes; freshly ground nutmeg; Shaved Parmesan cheese; Portabella mushroom ribbons; 2 tablespoon butter; 1 tablespoon dry sherry; 1 extra large portabella

Servings: persons

14 ounce can chicken broth
1 cup Arborio rice
2 tablespoons butter
2 tablespoon shredded Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
2 large eggs, beaten
10 ounce pk. frozen chopped spinach, thawed and drained
1/4 cup chopped drained oil packed sun-dried tomatoes, optional
1/4 cup butter
1/4 cup all purpose flour
1 pint light cream, warmed
1 cup shredded Fontina cheese
1/4 teaspoon cayenne pepper, optional
Garnishes
freshly ground nutmeg
Shaved Parmesan cheese
Portabella mushroom ribbons
2 tablespoon butter
1 tablespoon dry sherry
1 extra large portabella

1
Slice mushroom extremely thin to resemble ribbons. Melt butter in a saute pan and toss mushroom slices with sherry on high heat until just tender and liquid has evaportated. Season with salt and pepper. Set aside.
2
In a medium saucepan, bring chicken broth to a boil, stir in rice, cover and reduce to a simmer. Cook until rice is done, about 20 minutes. Stir in 2 tablespoons of butter and shredded Parmesan and set aside. In a medium bowl, combine cooked rice mixture, salt, pepper, garlic, eggs, drained spinach and tomatoes. Using your hands, place 2 heaping tablespoons of the mixture into a 2 inch by 1 inch diameter or use a small ice cream scoop. Proceed until all the mixture is used. Preheat oven to 400f. In a medium saucepan, melt remaining butter over medium heat and whisk in flour to thicken. Whisk in warm cream and cook until thicken about 5 minutes. Stir in Fontina cheese and cayenne and cook until cheese melts, about 5 more minutes. Spread some cheese sauce on the bottom of a medium baking dish and set the quenelles in a single layer. Cover with remaining sauce and bake 20 minutes or until bubbly and golden. Serve hot garnished with mushroom ribbons, a light dusting of nutmeg and shaved Parmesan cheese. Tomato roses are also a nice optional garnish

883

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 22 ingredients. The key ingredients include: 14 ounce can chicken broth, 1 cup Arborio rice, 2 tablespoons butter, 2 tablespoon shredded Parmesan cheese, and more.

Yes, Risotto Quenelles With Portabella Ribbons 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.

Risotto Quenelles With Portabella Ribbons

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