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Recipe Tags: Celebrity Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Side Dishes Rice Vegetables European Dinner Party Holiday Event Vegetarian Italian Dietary Low Sodium Low Calorie Mushrooms Low In Something Pasta Rice And Grains Tomatoes Novelty 4 Hours Or Less

Grilled Tomato Risotto With Roasted Portobello Mushrooms

This yummy dish is from emeril lagasse's in the episode emeril's vegetable patch. I have tweaked it just a bit!!

Steps

Preheat the grill to 400f.
, or heat a grill pan to medium high.
In a mixing bowl , toss the tomatoes with the olive oil , salt and pepper.
Place on the grill and cook for 2 to 3 minutes on each side.
Remove from the grill and set aside.
Preheat the oven to 400f.
Place the portobello mushroom on a parchment lined baking sheet , cavity side up.
Drizzle both sides of the mushrooms with the olive oil.
Season both sides with salt and pepper.
Fan a quarter of the cheese over each cavity of the mushroom.
Place in the oven and cook until the mushrooms are tender and the cheese is bubbly , about 10 minutes.
Heat the olive oil in a large saute pan over medium heat.
Add the onions and thyme.
Season with salt and pepper.
Saute until the onions are slightly soft , about 3 minutes.
Add the water , wine and garlic.
Bring the mixture to a boil , reduce the heat to medium , and simmer for about 6 minutes.
Add the rice and simmer , stirring constantly until the mixture is creamy and .

Ingredients

fresh tomato, olive oil, salt, fresh ground black pepper, portabella mushrooms, mozzarella cheese, red onions, thyme, water, white wine, garlic, arborio rice, unsalted butter, heavy cream, parmigiano-reggiano cheese, scallions, parsley