Tuesday, June 3, 2008

Parmesan Risotto-Stuffed Portobellos

Parmesan Risotto-Stuffed Portobellos

I've been rediscovering the bulk bins lately. Last week I found short-grain brown rice at Whole Foods. Arborio rice, the white rice usually in risotto is a short grain rice, so I thought I could make a brown rice risotto.

I saw this parmesan risotto on the Cooking Light website and thought I would try to modify it to Core. I'd use brown rice and skip the mozzarella. I'd just count points for the parm and skip the wine and up the broth. Sounds like it would work, right?

After 20 minutes the rice was still hard as a rock.


Brown rice takes longer to cook. But after 55 minutes of cooking time, it was still pretty crunchy. I was so frustrated I ended up baking the mushrooms without the risotto stuffed in them and just spooned the risotto on top at the end.

And it was still crunchy. Oh well. The flavor was good.

Anyone have a good brown rice risotto recipe?

1 comment:

Anonymous said...

Wow, how pretty is that!! I wish you could cook for me! haha