I like to make this when I want a lighter, more nutritious version of a classic risotto. It uses less rice and replaces it with a filling yet low calorie ingredient…the humble mushroom. This goes well as a side for Italian dishes, but it can also be used as the main attraction if you have larger portobello caps at your disposal. For this recipe though, I’m using white mushroom caps, and I’m pairing them with steamed peas and Bruschetta Tilapia. I realize that 15-20 mushroom caps is a lot, but I find that it’s harder to make smaller quantities of risotto…so if you want to make fewer mushrooms, I say, “Have fun with fractions, or enjoy your leftover risotto.”
Time: 1:30. Hey…Risotto requires a lot of love to make…but it’s very worth it…especially since it’s not all hands-on time, and you can make other things while you wait.
- 15-20 cleaned white mushroom caps
- 1/2 medium onion, finely diced
- 1/2 cup of arborio rice
- 3 cups of liquid…I find stock is the best, usually veggie or chicken, but water will work too…just not with as much flavour or personality
- 2 handfuls of baby spinach
- 1 tbsp butter
- Begin to simmer the stock/water in a sauce pan
- Place another pan over medium heat, and melt the butter
- Toss onion into the pan, and let cook until opaque
- Pour the rice into the pan, and stir for a few minutes until it starts to give off a bit of a nutty aroma. It’s subtle, so if you’re not getting that after 2-3 minutes, go on to the next step…worry not!
- Pour roughly 1/3 of the liquid into the risotto pan, stir a bit, and let sit until the liquid is nearly fully absorbed
- While the liquid is working its magic, pat clean your mushrooms, remove the stems, and place upside down on a foiled and oiled baking sheet
- When the water is mostly absorbed, pour in another third (half of what is left in the sauce pan; see…I promised fun with fractions!)
- When that water is almost fully absorbed, add your spinach, and stir it in till it starts to wilt.
- Then the rest of the liquid! Once this is absorbed, transfer your risotto to a bowl, and let it cool till you can touch it without burning yourself.
- While the risotto is cooling, preheat your oven to 350 degrees F
- Stuff your mushroom caps, do a quick oil spray on top, cover entirely with another piece of foil, and put in the oven for 35-40 minutes until your mushrooms are your desired tenderness.
- Take out of the oven, remove foil, beware the steam, plate, enjoy!