Ingredients
1 can (14-1/2 ounces) reduced-sodium chicken or vegetable broth1 cup water2 celery ribs, finely chopped2 medium carrots, finely chopped1 large onion, finely chopped1 tablespoon olive oil1 cup uncooked arborio rice1/2 cup chopped shallots1 garlic clove, minced1 cup dry white wine or additional broth1/2 cup grated Parmesan cheese4 green onions, finely chopped4 large portobello mushrooms (4 to 4-1/2 inches), stems removedCooking spray1/4 teaspoon salt1/8 teaspoon pepper1/4 cup shredded part-skim mozzarella cheese
Preparation
In a small saucepan, heat broth and water and keep warm. In a large nonstick skillet coated with cooking spray, saute the celery, carrots and onion in oil until crisp-tender. Add the rice, shallots and garlic; 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 mixture, 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.) Remove from the heat; add Parmesan cheese and green onions. Stir until cheese is melted.
Spritz mushrooms with cooking spray; sprinkle with salt and pepper. Fill each with 1 cup risotto mixture and sprinkle with mozzarella cheese. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender and cheese is melted.
