Portobello Spaghetti Risotto

I saw a card printed with this recipe on my friend's counter and knew I wanted to try it. The original calls for dried mushrooms, but I adapted it to use fresh ones instead. This is a wonderful meatless entree served on its own, or a nice side dish for beef or chicken.

Start by combining the chicken broth and water in a large saucepan



and then add the mushrooms.



Heat the broth over medium heat, then keep warm on low heat. Just like "regular" risotto, you'll add the broth a bit at a time, so it's good to keep it warm.

In a large skillet, saute the onion and garlic



in olive oil until fragrant and soft, about 4-5 minutes. Break up the spaghetti into small pieces and then add it to the pan.



Saute the pasta, cooking and stirring, until it is toasty and golden, about 6 minutes. Add the wine



and cook for a minute or so until the wine cooks away. Add the chicken broth, one ladle at a time,



waiting until the broth is absorbed before adding more.



Spaghetti will cook up faster than rice, so start checking for doneness after 8 minutes or so. When you're down to hardly any liquid left,



take the mushrooms out, chop them up, and then add them to the spaghetti.



Stir in the butter,



then the cheese,



and stir to coat all the pasta with the cheese. Arrange the risotto in individual bowls and top with the greens.

One year ago: Mixed Berry Coffeecake
Two years ago: Garlicky Shrimp and Spinach Pizza

There are more great recipes at Mouthwatering Monday, Menu Monday, Mangia Mondays, Your Recipe, My Kitchen, Make A Food "E" Friend Monday, Meatless/Vegan Monday, Midnight Maniac Meatless Mondays, My Meatless Mondays, Tasty Tuesdays, Made from Scratch Tuesday, Tasty Tuesday, A Little Birdie Told Me, Totally Tasty Tuesdays, Tasty Tuesday (#2), Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Tuesdays at the Table.

Portobello Spaghetti Risotto

1 8-oz. package baby bella mushrooms
1 quart chicken stock
2 cups water
3 Tbsp. olive oil
1 medium onion, finely chopped
2 large cloves garlic, minced
1 pound whole grain spaghetti, broken into small pieces
1/2 cup dry white wine
2 Tbsp. butter
3/4 cup shredded Parmesan cheese
2 cups spring mix

Place mushrooms, stock and water in a Dutch oven or large saucepan and heat through; keep warm.

Heat a large skillet over medium to medium-high heat and add the olive oil, swirling to coat the pan. Add onions and garlic, season with salt and pepper, and sauté until tender, about 4-5 minutes. Add pasta and toast until deeply golden in color and very nutty in fragrance, 6-7 minutes. Stir in wine and let it cook away, about 1 minute.

Add a ladle of stock to the pan, and continue to add one every few minutes, stirring for a good minute with each addition of stock. Evaporate almost all of the liquid before each addition of stock. (The pasta will cook up quicker than rice so start tasting after about 8-9 minutes of cooking time once you begin to add stock.)

When the stock is almost gone, remove the mushrooms, them chop and add them to the pasta.

When pasta is cooked to al dente, stir in the butter and then the cheese. Serve topped with greens.

Adapted from Rachael Ray via my friend Gail