Parmesan Risotto-Stuffed Portobellos
| Yield: | 4 Servings |
| Categories: | Italian |
| 14 1/2 | oz | Vegetable broth |
| 2 | c | Water |
| 1 | tb | Olive oil; divided |
| 1 | c | Minced fresh onion |
| 1 | c | Minced carrot |
| 1 | c | Minced celery |
| 1 | c | Arborio rice; uncooked, other short grain rice |
| 1 | c | Dry white wine |
| 1/2 | c | Grated Parmesan cheese |
| 1/4 | c | Minced green onion; -or chives |
| 4 | Portobello mushrooms; -about 6 inches wide | |
| 1/4 | c | Mozzarella cheese; part skim milk |
| 1/2 | c | Water |
| 1 | tb | Chopped onion |
| 3 | Garlic cloves | |
| 10 | oz | Fresh spinach; trimmed |
Advertisement