INGREDIENTS

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.

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