cateory: seasonal
Grilled Tomato Risotto With Roasted Portobello Mushrooms
Reviews: 198
Ingredients:
- 1 Pound Fresh tomatoes; halved and seeded
- Drizzle of olive oil
- Salt
- Freshly ground black pepper
- 4 Medium Portobello mushrooms; stemmed and cleaned
- 1 Pound Fresh mozzarella cheese; sliced 1/2−inch thick
- 1 Tablespoon Olive oil
- 1 Cup Chopped onions
- 6 Cup Water
- 1 Teaspoon Chopped garlic
- 1 Pound Arborio rice
- 1 Tablespoon Unsalted butter
- 1/4 Cup Heavy cream
- 1/2 Cup Freshly grated Parmigiano−Reggiano cheese
- 3 Tablespoon Chopped green onions; (scallions), green parts only
How to make
Grilled Tomato Risotto With Roasted Portobello Mushrooms
Grilled Tomato Risotto With Roasted Portobello Mushrooms
- Preheat the grill to 400 degrees. 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 degrees. Place the portobello mushroom on a parchment − lined baking sheet, cavity 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. Season with salt and pepper. Saute until the onions are slightly soft, about 3 minutes.
- Add the water 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.
- Yield: 8 servings
Comments for
Grilled Tomato Risotto With Roasted Portobello Mushrooms
Grilled Tomato Risotto With Roasted Portobello Mushrooms
You may also like:
seasonal
Lamb chops with walnut-sage crust
Lamb chops with walnut-sage crust
seasonal
Summer tabouli with farro
Summer tabouli with farro
