Published: by Absolutely Recipes, in the recipes category.

Portobello Risotto with Mascarpone Cheese Recipe.

Ingredients:

1-1/2 cups water
1 can (14 ounces) reduced-sodium beef broth
1/2 cup chopped shallots
2 garlic cloves, minced
1 TBSP canola oil
1 cup uncooked arborio rice
1 TBSP minced fresh thyme or 1 TSP dried thyme
1/2 TSP salt
1/2 TSP pepper
1/2 cup white wine or additional reduced-sodium beef broth
1 cup sliced baby portobello mushrooms, chopped
1/4 cup grated Parmesan cheese
1/2 cup mascarpone cheese

Recipe Instructions:

In a large saucepan, heat water and broth and keep warm.
In a large saucepan, saute shallots and garlic in oil for 2-3 minutes or until shallots are tender.
Add the rice, thyme, salt and pepper; cook and stir for 2-3 minutes.
Reduce heat; stir in wine.
Cook and stir until all of the liquid is absorbed.

Add heated broth, 1/2 cup at a time, stirring constantly.
Allow the liquid to absorb between additions.
Cook just until risotto is creamy and rice is almost tender.
(Cooking time is about 20 minutes.
)
Add mushrooms and Parmesan cheese; stir gently until cheese is melted.
Garnish each serving with a heaping TBSP of mascarpone.
Serve immediately.

Freeze option: Before adding mascarpone cheese, freeze cooled risotto mixture in freezer containers.
To use, partially thaw in refrigerator overnight.
Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Garnish as directed.

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