Name: Grilled Tomato Risotto with Roasted Portobello Mushrooms
Ingredients: 1 lb Fresh tomatoes; halved and seeded; Drizzle of olive oil; Salt; Freshly ground black pepper; 4 md Portobello mushrooms; stemmed and cleaned; 1 lb Fresh mozzarella cheese; sliced 1/2-inch; ; thick; 1 tb Olive oil; 1 c Chopped onions; 6 c Water; 1 ts Chopped garlic; 1 lb Arborio rice; 1 tb Unsalted butter; 1/4 c Heavy cream; 1/2 c Freshly grated Parmigiano-Reggiano cheese; 3 tb Chopped green onions; (scallions), green; ; parts only

All of this longing for guilt comes from the conviction that, if we will make ourselves feel bad enough and carrying a burden of remorse long enough, we will merit God’s grace. But who really wants us pressed down and paralyzed by a burden of guilt? Satan. He is our accuser (see Rev.12:10). Nothing pleases him more than for Christians to beat themselves down into paralyzing depression or unproductive despair. The Bible does not say our guilty feelings or compensating recriminations will make us right with God. God makes us right with God. He does not want us bowed down in despair. He is the lifter of our heads (Ps. 3:3).

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Emlive10	1	servings

INGREDIENTS

1	lb	Fresh tomatoes; halved and seeded
		Drizzle of olive oil
		Salt
		Freshly ground black pepper
4	md	Portobello mushrooms; stemmed and cleaned
1	lb	Fresh mozzarella cheese; sliced 1/2-inch
		; thick
1	tb	Olive oil
1	c	Chopped onions
6	c	Water
1	ts	Chopped garlic
1	lb	Arborio rice
1	tb	Unsalted butter
1/4	c	Heavy cream
1/2	c	Freshly grated Parmigiano-Reggiano cheese
3	tb	Chopped green onions; (scallions), green
		; parts only

INSTRUCTIONS

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
Converted by MC_Buster.
Per serving: 2341 Calories (kcal); 51g Total Fat; (19% calories from fat);
52g Protein; 418g Carbohydrate; 113mg Cholesterol; 217mg Sodium Food
Exchanges: 22 1/2 Grain(Starch); 0 Lean Meat; 12 1/2 Vegetable; 0 Fruit; 9
1/2 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC54
Converted by MM_Buster v2.0n.

A Message from our Provider:

“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”