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    You are in: Home / Recipes / Grilled Tomato Risotto With Roasted Portobello Mushrooms Recipe
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    Grilled Tomato Risotto With Roasted Portobello Mushrooms

    Grilled Tomato Risotto With Roasted Portobello Mushrooms. Photo by Dr. Jenny

    1/1 Photo of Grilled Tomato Risotto With Roasted Portobello Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Sharon123's Note:

    This yummy dish is from Emeril Lagasse's in the episode Emeril's Vegetable Patch. I have tweaked it just a bit!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the grill to 400*F., or heat a grill pan to medium high.
    2. 2
      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.
    3. 3
      Preheat the oven to 400*F.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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.
    8. 8
      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.
    9. 9
      Garnish with parsley.

    Ratings & Reviews:

    • on September 15, 2013

      45

      This was a very nice risotto. My favorite aspect was the cheesy portobello. Yum! This needed quite a bit of salt and pepper. I think using broth in place of the water might give it a richer depth of flavor. However, it was still quite good. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Grilled Tomato Risotto With Roasted Portobello Mushrooms

    Serving Size: 1 (428 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 490.5
     
    Calories from Fat 187
    38%
    Total Fat 20.7 g
    31%
    Saturated Fat 11.3 g
    56%
    Cholesterol 62.4 mg
    20%
    Sodium 458.0 mg
    19%
    Total Carbohydrate 52.8 g
    17%
    Dietary Fiber 3.2 g
    12%
    Sugars 4.2 g
    16%
    Protein 20.0 g
    40%

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