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2. Portobello Mushrooms Stuffed with Barley Risotto. Using barley instead of arborio rice gives the classic dish a unique, nutty flavor and lots of healthy, whole-grain goodness.
1 oz dried porcini mushrooms; 5 cup fat-free, reduced-sodium chicken broth, such as Swanson's; 1 tbsp unsalted butter; 2 cloves garlic, minced; 1 cup farro; 2 cup tightly packed Tuscan kale leaves ...
In a large skillet, heat 1 tsp. oil over medium heat and add the shallots, mushrooms and a pinch of salt. Saute until caramelized and brown, about 10 minutes. Stir in the thyme and set aside.
Heat 2 tablespoons of the oil in a 10-inch skillet over medium heat. Add the mushrooms and cook until they're tender. Add the tomatoes and spinach and cook until the spinach is wilted. Heat the remaining oil in a 2-quart saucepan. Add the rice and cook and stir for 2 minutes. Add 1/2 cup broth and cook and stir until it's absorbed.
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Traditional risotto recipes start by sweating the aromatics, then toasting the rice, followed by adding just enough warm broth to cover the top of the rice in the pot.
Mushrooms bring a savory depth of flavor while being low in calories, and whole-grain penne adds fiber for a hearty and balanced meal! ... a perfect contrast to the creamy risotto. View Recipe ...