Gluten free/ Lactose free

Portobello Risotto 

Ingredients

1 cup Arborio rice

1/2 cup pinot grigio white whine 

1 tablespoon olive oil

1/2 a portobello mushroom

1/4 a white onion

1/4 cup parmigiano reggiano cheese (grated) 

4 cups of hot broth

1 bottle of canola oil

Directions

1. Chop onion and mushroom into 

small (1/4 inch) pieces.

2. Put broth in a pot on medium 

heat.  Don't let it boil.

3. In a medium sized pot, saute 

onion and mushroom in olive oil 

on medium heat until softened.

The heat should stay on medium

the rest of the recipe.

4. Add arborio rice and saute   

for 2 minutes (stir 

continuously)

5. Add white wine and stir until

the liquid is completely 

absorbed. 

6.Add 1 cup of broth at a time, 

waiting until liquid is 

completely absorbed before

adding more. Stir continuously.

This step will take 20-30 min. 

7.  Once the 4th cup of broth   

is absorbed (rice will have a 

creamy consistency, do not over

cook!) add parmigiano reggiano

stirring it in evenly.

        8.ENJOY! :)                     

**This dish tastes great with the pistachio salmon recipe!**