Risotto with Oven-Roasted Portobello Mushrooms

This recipe is perfect when you want to dazzle your dinner guests! It seems rich and decadent, but really it is pretty healthy, and the mushroom “umami” taste is so good. It does take some attention when making it, but every stir is worth it!!

Risotto

1/4 cup minced yellow onion

1 tablespoon olive oil

2 cups Arborio rice

3 1/2 cups defatted chicken broth

1/2 cup soy sauce

Salt and pepper to taste

1/2 cup grated Parmesan cheese

1 teaspoon chopped parsley

Portobello Marinade

1/2 cup extra virgin olive oil

2/3 cup balsamic vinegar

2 teaspoons salt

1 teaspoon pepper

2 tablespoons minced garlic

2 tablespoons Italian seasoning

4 Portobello mushrooms

Directions: Risotto

In a large nonstick pan, saute minced onion in oil over medium heat until translucent; add Arborio rice and stir to coat. Add broth and soy sauce, a little at a time, stirring constantly with a wooden spoon. Cook until broth is absorbed and rice is al dente. Add Parmesan cheese and parsley and stir. Season with salt and pepper to taste.

Directions: Marinade

Preheat oven to 350 degrees. Mix first six ingredients and marinate mushrooms for 10 minutes. Reserve marinade. Place mushrooms with trimmed stems up on a cookie sheet and bake for 5 to 7 minutes. (Mushrooms can be made ahead and reheated.) To Serve Place a spoonful of risotto in the middle of a plate and add a roasted Portobello mushroom on top. Drizzle with a little of the reserved marinade and serve.

Makes 4 servings

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