Recipe - Parmesan Risotto-Stuffed Portobellos

4 cup Stock; vegetable or chicken
1 tablespoon Olive oil; divided
1 cup Onion; minced
1 cup Carrot; minced
1 cup Celery; minced
1 cup Arborio rice
1 cup White wine
One half cup Grated parmesan cheese
One fourth cup Green onons or chives;
minced
20 ounce Portabello mushrooms (4
large), 6 inches wide
One fourth cup Light mozzarella; Black
Diamond, grated
One half cup Water
3 Cloves garlic; minced
10 ounce Spinach; trimmed

Bring broth and two cups water to a simmer in a medium saucepan. Do not
boil. Keep warm over low heat.

Heat 2 teaspoons oil in a large saucepan over mediumhigh heat. Add minced
onion, celery, and carrot; saut‚ 1 minute. Add rice, saut‚ 5 minutes. Stir
in wine; cook 5 minutes or until liquid is nearly absorbed, stirring
constanly. Add broth mixutre, One half cup at a time, stirring constantly until
each porton of broth is absorbed before adding the next (about 20 minutes
total). Remove from heat. Stir in Parmesan cheese and green onions.

Preheat oven to 375ø.

Remove stems from mushroom caps and discard. Place mushroom caps, gill
sides up, in a 13 by 9inch baking dish. Spoon 1 One fourth cup risotto mizture
into each cap; top each with 1 tablespoon mozzeralla cheese.

Pour One half cup water into dish. Bake at 375ø for 30 minutes, or until
mushroom caps are tender.

Heat 1 teaspoon oil in a large Dutch oven over mediumhigh heat until hot.
Add chopped onion and garlic; saut‚ 2 minutes until tender. Add spinach;
saut‚ 2 minutes or until spinach is wilted. Arrange One half cup spinach mixture
on a plate. Remove stuffed mushrooms from baking dish with a slotted spoon;
place on spinach.

Recipe by: Cooking Light, July 1997 Posted to Digest eatlf.v097.n196 by
"Cornellier, Ann" Cornellier.Ann@tbssct.gc.ca on Aug 4, 1997