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Grilled Tomato Risotto With Roasted Portobello Mushrooms Recipe

Grilled Tomato Risotto With Roasted Portobello Mushrooms Recipe

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Grilled Tomato Risotto With Roasted Portobello Mushrooms

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Ingredients:

Serving

1 lb fresh tomato, halved and seeded
1 dash olive oil
salt
fresh ground black pepper
4 medium portabella mushrooms, stemmed and cleaned
1 lb mozzarella cheese, sliced 1/2-inch thick
1 tbsp olive oil
1 cup chopped red onions or 1 cup yellow onions or 1 cup brown onion
1/4-1/2 tsp thyme, crumbled
5 1/2 cups water or 5 1/2 cups vegetable broth, for more flavor
1/2 cup white wine
1 -2 tsp chopped garlic
1 lb arborio rice
1 tbsp unsalted butter or 1 tbsp margarine
1/4 cup heavy cream
1/2 cup freshly grated parmigiano-reggiano cheese
3 tbsp chopped scallions, green parts only
parsley, to garnish

Directions:

Preheat the grill to 400*F., 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 400*F.
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 bubbly, about 18 minutes.
Stir in the butter, cream, cheese, and green onions. Simmer for about 2 minutes, stirring constantly. Remove from the heat and stir in the tomatoes.
To serve, slice each portobello into quarters. Spoon the risotto into each serving dish. Lay 2 slices of the portobello on top of the risotto.
Garnish with parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	364.3 Kcal (1525 kJ)
Calories from fat	49.28 Kcal
		% Daily Value*
Total Fat	5.48g	8%
Cholesterol	19.75mg	7%
Sodium	457.81mg	19%
Potassium	398.73mg	8%
Total Carbs	48.02g	16%
Sugars	4.52g	18%
Dietary Fiber	3.17g	13%
Protein	24.18g	48%
Vitamin C	10mg	17%
Calcium	588.4mg	59%

Amount Per 100 g
Calories	83.82 Kcal (351 kJ)
Calories from fat	11.34 Kcal
		% Daily Value*
Total Fat	1.26g	8%
Cholesterol	4.54mg	7%
Sodium	105.34mg	19%
Potassium	91.75mg	8%
Total Carbs	11.05g	16%
Sugars	1.04g	18%
Dietary Fiber	0.73g	13%
Protein	5.56g	48%
Vitamin C	2.3mg	17%
Calcium	135.4mg	59%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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