Scottish Lunch: Creamy Wild Mushroom Risotto with Herbed Balsamic Roasted Vegetables and Goat Cheese Stuffed Portobello Caps

Allergens

Contains no common allergens unless specified.

Ingredients

• 1.5 cups Arborio rice 4 cups vegetable broth, warmed 2 cups wild mushrooms, chopped 1/2 cup white wine 1/2 cup goat cheese, crumbled 1/4 cup shallots, finely chopped 3 large portobello caps, gills removed 1/2 cup goat cheese 2 cups assorted vegetables (zucchini, bell pepper, cherry tomatoes), cut into bite
• sized pieces 1/4 cup balsamic vinegar 2 tablespoons fresh herbs (thyme, rosemary), minced 3 cloves garlic, minced Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (205°C). In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add shallots and cook until softened, about 3 4 minutes. Stir in the Arborio rice and toast for 2 3 minutes. Pour in the white wine and cook until absorbed. Gradually add the warmed vegetable broth to the rice, stirring constantly and allowing each addition to be absorbed before adding more. Continue until the rice is creamy and tender but still al dente. In a separate pan, combine wild mushrooms and 1 tablespoon of butter. Cook until softened and golden brown. Season with salt and pepper to taste. In a large mixing bowl, toss assorted vegetables in balsamic vinegar, olive oil, fresh herbs, garlic, salt, and pepper. Spread them out on a parchment lined baking sheet and roast for 15 20 minutes or until tender. Stir the cooked mushrooms into the risotto and mix in half of the crumbled goat cheese. Gently clean the portobello caps and remove gills. Stuff each cap with the remaining goat cheese. Arrange the stuffed portobello caps on top of the creamy wild mushroom risotto and serve alongside the herbed balsamic roasted vegetables.

Chef’s Insight

To achieve a creamy consistency in the risotto, be sure to stir constantly and allow each addition of broth to be absorbed before adding more.

Notes

Be sure to use Arborio rice for the best texture in the risotto.