Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Grilled Portobello Mushroom And Gorgonzola Risotto
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- #54798
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup arborio rice
1/2 cup white wine
3 cups hot chicken broth
1 small onion
1 clove garlic
2 tablespoons olive oil
1 1/2 ounce Gorgonzola cheese
1 large portobello mushroom
1 tablespoon freshly grated Parmesan cheese
directions
Saute chopped onion and garlic in oil until soft. Add rice and stir 1-2 minutes. Add wine and stir until absorbed over medium heat.
Add hot broth 1/2 cup at a time, making sure it is absorbed before adding more. Stirring constantly, this should take about 20 minutes. Add crumbled Gorgonzola at end, stirring to mix.
While risotto is cooking, coat mushroom with oil and grill on each side for 5-8 minutes. Cut in slices and arrange on top of finished risotto. Sprinkle with Parmesan.
added by
wildbirdy
nutrition data
673 calories, 23 grams fat, 83 grams carbohydrates, 22 grams protein per serving.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
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