Portobello Mushrooms Stuffed With Risotto - cooking recipe

Ingredients

2 tbsp vegetable or olive oil
7 oz baby Portobello mushrooms, sliced
3 tbsp butter
1 None medium onion, finely chopped
2 cloves garlic, minced
7 oz Arborio rice
5.25 oz roasted red peppers, sliced
2 oz Parmesan cheese, shaved
3 cups hot vegetable stock
3 oz baby spinach
4 None Portobello mushrooms

Preparation

Heat 1 tbsp oil in a large heavy-bottomed saucepan over medium heat. Saute sliced mushrooms until tender. Set aside.
Add butter and saute onion and garlic for 5 mins, or until softened. Add rice and cook for 1 min. Reduce heat. Add peppers and 1 oz Parmesan. Season. Add hot stock, 1 ladleful at a time, stirring constantly, until all liquid is absorbed. Add spinach and sauteed mushrooms.
Meanwhile, preheat oven to 400\u00b0F. Place Portobello mushrooms, stem-side up, on a baking tray. Drizzle with remaining oil. Season and bake for 15 mins, or until tender. Transfer to serving plates. Top with risotto and remaining Parmesan. Season. Serve immediately.