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1
Preheat the grill to 400*F., or heat a grill pan to medium high.
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2
In a mixing bowl, toss the tomatoes with the olive oil, salt and pepper.
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3
Place on the grill and cook for 2 to 3 minutes on each side.
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4
Remove from the grill and set aside.
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5
Preheat the oven to 400*F.
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6
Place the portobello mushroom on a parchment lined baking sheet, cavity side up.
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7
Drizzle both sides of the mushrooms with the olive oil.
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8
Season both sides with salt and pepper.
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9
Fan a quarter of the cheese over each cavity of the mushroom.
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10
Place in the oven and cook until the mushrooms are tender and the cheese is bubbly, about 10 minutes.
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11
Heat the olive oil in a large saute pan over medium heat.
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12
Add the onions and thyme.
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13
Season with salt and pepper.
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14
Saute until the onions are slightly soft, about 3 minutes.
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15
Add the water, wine and garlic.
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16
Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes.
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17
Add the rice and simmer, stirring constantly until the mixture is creamy and bubbly, about 18 minutes.
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18
Stir in the butter, cream, cheese, and green onions.
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19
Simmer for about 2 minutes, stirring constantly.
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20
Remove from the heat and stir in the tomatoes.
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21
To serve, slice each portobello into quarters.
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22
Spoon the risotto into each serving dish.
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23
Lay 2 slices of the portobello on top of the risotto.
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24
Garnish with parsley.
