Roasted Portabella Mushrooms & Onion Risotto |
| Name: |
Crystal Veillette |
| Base: |
Fort Campbell, KY |
| Recipe: |
8 portabella mushrooms, cleaned and stems removed
16 ounces balsamic vinaigrette
3 tablespoons butter
2 large Vidalia onions, roughly chopped
1 green bell pepper, diced
1 red bell pepper, diced
1 tablespoon pine nuts
2 cloves garlic, minced
2 cups Arborio rice
4 cups chicken broth
3/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Remove stems and clean portabella mushrooms. In a 9 x 13 baking pan, pour 8 ounces of balsamic vinaigrette in casserole dish. Place mushrooms, gill side down on top of dressing. Cover mushroom tops with remaining salad dressing. Cover and let marinate for about 30 minutes. Preheat oven to 425 degrees. When oven is preheated, place baking pan with mushrooms in oven and bake for 20 minutes. Risotto: In a large heavy sauce pan, melt 3 tablespoons butter over medium heat. Once melted, add onions, bell peppers, pine nuts and minced garlic. Saute until onions are translucent. Add rice and saute for two minutes. Add 1 cup of chicken broth to sauce pan. Stir constantly until liquid is absorbed by rice. Repeat adding 1/2 cup of broth at a time, allowing broth to be absorbed before adding additional broth. Repeat until all liquid is absorbed. Remove from heat and stir in 1/2 cup Parmesan cheese, parsley and salt and pepper to taste. Cooking time is about 30 minutes. Top each portabella mushroom with 1 cup of onion risotto and garnish with remaining Parmesan cheese. |
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