Risotto-Stuffed Portobellos Recipe: How to Make It

Ingredients

• 1 can (14-1/2 ounces) reduced-sodium chicken or vegetable broth
• 1 cup water
• 2 celery ribs, finely chopped
• 2 medium carrots, finely chopped
• 1 large onion, finely chopped
• 1 tablespoon olive oil
• 1 cup uncooked arborio rice
• 1/2 cup chopped shallots
• 1 garlic clove, minced
• 1 cup dry white wine or additional broth
• 1/2 cup grated Parmesan cheese
• 4 green onions, finely chopped
• 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
• Cooking spray
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup shredded part-skim mozzarella cheese