Risotto-Stuffed Portobello Mushrooms

• 1 cup balsamic vinaigrette
• 8 large portobello mushrooms (4 to 4-1/2 inches), stems removed
• 4 cups chicken broth, divided
• 2 large sweet onions, chopped
• 1 medium green pepper, diced
• 1 medium sweet red pepper, diced
• 1 tablespoon pine nuts
• 2 garlic cloves, minced
• 3 tablespoons butter
• 2 cups uncooked arborio rice
• 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
• 1/4 cup minced fresh parsley
• 1/4 teaspoon pepper

1. Place vinaigrette in a large resealable plastic bag; add the mushrooms. Seal bag and turn to coat; refrigerate for at least 30 minutes.
2. Drain and discard marinade. Place mushroom caps in a 15x10x1-in. baking pan. Bake, uncovered, at 425u0b0 for 15-20 minutes or until tender.
3. Meanwhile, in a small saucepan, heat broth and keep warm. In a Dutch oven, saute the onions, peppers, pine nuts and garlic in butter until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the broth is absorbed.
4. Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
5. Stir in 1/2 cup cheese, parsley and pepper. Place 3/4 cup risotto in each mushroom cap. Sprinkle with remaining cheese; serve immediately.

balsamic vinaigrette, portobello mushrooms, chicken broth, sweet onions, green pepper, sweet red pepper, nuts, garlic, butter, arborio rice, parmesan cheese, fresh parsley, pepper

Taken from www.tasteofhome.com/recipes/risotto-stuffed-portobello-mushrooms/ (may not work)