Portobello mushrooms add a beefy flavor to this creamy classic. Each serving is topped with soft, buttery mascarpone cheese, which makes it extra special. Carmella Ryan, Rockville Centre, New York.
Ingredients For Portobello Risotto With Mascarpone Recipe
1.5 cup Water
1 can Reduced sodium beef broth
0.5 cup Chopped shallots
2 Garlic cloves, minced
1 tablespoon Canola oil
1 cup Uncooked arborio rice
1 teaspoon Tablespoon minced fresh thyme or 1 dried thyme
0.5 teaspoon Salt
0.5 teaspoon Pepper
0.5 cup White wine or additional reduced sodium beef broth
1 cup Sliced baby portobello mushrooms, chopped
0.25 cup Grated Parmesan Cheese
0.5 cup Mascarpone cheese
Nutrition value
213
calories per serving
5 g Fat10 g Protein31 g Carbs1 g FiberOther
Current Totals
5 g Fat
10 g Protein
31 g Carbs
1 g Fiber
MacroNutrients
Carbs
31 g
Protein
10 g
Fiber
1 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
135 mg
Iron
3 mg
Vitamin A
8 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
16 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
35 mg
Manganese
1 mg
Phosphorus
154 mg
Selenium
8 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
