Sauté onion with butter in another large saucepan for 3 minutes. Add rice and stir. Then add wine and stir until the alcohol evaporates, about 3 more minutes.
Add ½ cup of broth and stir, repeating the process every 10 minutes.
Strain the portobello mushrooms and save the liquid. Chop the mushrooms and add them to the rice along with their strained liquid.
Add salt and pepper. Continue adding broth and stirring every 10 minutes until the rice is al dente (just before it becomes soft).
Sprinkle the parmesan cheese. Place in a serving dish and serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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