Grilled Portobello with Risotto and Classic Marinara Serves 2 Ingredients: 1 pouch Le Sauce & Co.® Classic Marinara Gourmet Pasta Sauce 2 large portobello mushrooms 3 cups low or no salt chicken stock 3 tbsp salted butter ½ cup onion, finely chopped 2 cloves garlic, minced ¾ cup arborio rice ¼ cup parmesan 2 tablespoons extra virgin olive oil Pinch of pepper & salt Directions: In a medium pot over medium-high heat, heat broth until steaming. Reduce heat to low, cover, and keep warm. Meanwhile, in a large skillet over medium heat, melt 2 tablespoons butter. Add onion and minced garlic plus 1/2 teaspoon salt and cook, stirring occasionally, until softened, translucent, and sweet to the taste, 8 to 10 minutes. Add ¾ cup rice to the 2 cups of warm chicken stock, stir to incorporate, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until rice is just tender, 10 to 15 minutes. Uncover and add 1/2 cup warm stock. Return to a simmer over medium heat and continue to cook, stirring, until chicken stock is absorbed, 1 to 2 minutes more. Taste and, if rice is still slightly al dente, add remaining 1/2 cup broth and continue to simmer, stirring, until absorbed and rice is tender. Remove from heat. Stir in Parmesan, pepper, and remaining 1 tablespoon butter until cheese and butter are melted; season with remaining 1/2 teaspoons salt if needed, taste first. Cover and turn off heat. For the Portabello Mushrooms: Slice into ½ inch thick slices In a skillet on medium heat, add olive oil and mushrooms. Sautee for 2-3 minutes per side Season with a pinch of salt and pepper In the same skillet that you just cooked portobello mushrooms, add one pouch of Le Sauce & Co Classic Marinara and warm until it comes to a slow simmer. In two shallow bowls add risotto, portobello mushrooms and Le Sauce & Co. Classic Marinara. Finish with a little parmesan cheese Enjoy!
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