Tomato Risotto with Portabella Mushrooms

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Tomato Risotto with Portabella Mushrooms

Tomato Risotto with Portabella Mushrooms
2 tbsp. butter
2/3 cup Tilda Arborio Risot to Rice or short grain rice
2 cloves garlic minced
1 large leek, (white and pale green parts only)
1 tsp. basil leaves
4 cups chicken stock
3 tbsp. sun-dried tomato spread
1/4 cup white wine
1/4 cup Parmesan cheese shredded
2 large portabella mushrooms
Prep time: 10 minutes, Cook time: 30 minutes

Melt butter in a large skillet. Stir in rice, garlic and leek; cook for 5 minutes over medium heat or until vegetables are soft; add basil. Reduce heat to low and add stock to the skillet, 2/3 cup at a time, stirring frequently. Continue cooking and stirring, adding 2/3 cup of stock at a time, until all of the stock is absorbed. Stir in tomato spread, wine and cheese. Meanwhile, while rice is cooking, grill or broil mushrooms. Place several slices of mushroom onto each plate and top with a large spoonful of risotto.

Makes 4 main-dish servings.
Nutritional Information:
260 calories, 11 g protein, 10 g total fat (6 g sat.), 27 g carbohydrate, 2 g fiber, 7 g sugar, 25 mg cholesterol, 720 mg sodium, 6 points


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