Grilled Tomato Risotto with Roasted Portobello Mushrooms

Elevate your dinner table with this Grilled Tomato Risotto with Roasted Portobello Mushrooms, a vibrant fusion of earthy and savory flavors. This recipe combines creamy Arborio rice infused with charred cherry tomatoes and hints of dry white wine, topped with tender, herb-roasted portobello mushrooms for a plant-based gourmet delight. Fresh basil, Parmesan, and optional balsamic glaze add layers of sophistication to each bite. Perfect for a cozy weeknight treat or an elegant dinner party, this risotto highlights simple yet refined cooking techniques like slow simmering and grilling. Ready in just over an hour, it’s a wholesome, comforting dish that will leave everyone at the table asking for seconds. Ideal for vegetarians and anyone who loves rich, seasonal flavors!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 cups Cherry tomatoes
• 4 large Portobello mushrooms
• 5 cups Vegetable broth
• 0.5 cups Dry white wine
• 2 tablespoons Olive oil
• 0.75 cups Parmesan cheese, grated
• 2 tablespoons Unsalted butter
• 3 Garlic cloves, minced
• 2 Shallots, finely diced
• 1 teaspoon Fresh thyme leaves, chopped
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper, freshly ground
• 2 teaspoons Balsamic glaze (optional)
• 0.25 cups Fresh basil leaves, for garnish

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Clean the portobello mushrooms by gently wiping them with a damp paper towel and remove the stems. Place the mushrooms on a baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and scatter chopped thyme leaves over them.

Step 3

Roast the mushrooms in the oven for 20-25 minutes, flipping them halfway through, until tender and juicy. Remove from the oven and set aside to cool slightly.

Step 4

Heat a grill pan over medium-high heat. Toss the cherry tomatoes in 1 tablespoon of olive oil, season with a pinch of salt and pepper, and grill them until they are slightly charred and beginning to burst, about 5-7 minutes. Set aside.

Step 5

In a saucepan, warm the vegetable broth over low heat, keeping it just below a simmer throughout the cooking process.

Step 6

In a large skillet or sauté pan, melt 1 tablespoon of butter over medium heat. Add the diced shallots and minced garlic, and cook until softened and fragrant, about 2-3 minutes.

Step 7

Stir in the Arborio rice, coating it in the butter and toasting it for 1-2 minutes until the edges of the grains are translucent.

Step 8

Deglaze the pan with the dry white wine, stirring continuously until the liquid is absorbed.

Step 9

Add the warm vegetable broth to the rice one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take approximately 20-25 minutes, until the rice is creamy and al dente.

Step 10

Stir in the grilled tomatoes, grated Parmesan cheese, and the remaining butter. Check the seasoning and adjust with salt and pepper if needed.

Step 11

Slice the roasted portobello mushrooms into thick strips.

Step 12

To serve, spoon the tomato risotto onto plates or bowls. Arrange the sliced portobello mushrooms on top and drizzle with balsamic glaze if desired. Garnish with fresh basil leaves and additional Parmesan cheese if preferred.

Nutrition Facts

Serving size	(2591.8g)

Amount per serving	% Daily Value*
Calories	1901.7

Total Fat 84.5g	0%
Saturated Fat 33.1g	0%
Polyunsaturated Fat 6.2g
Cholesterol 122mg	0%
Sodium 6275.6mg	0%
Total Carbohydrate 208.2g	0%
Dietary Fiber 33.8g	0%
Total Sugars 43.7g
Protein 74.9g	0%

Vitamin D 1.5IU	0%
Calcium 1066.0mg	0%
Iron 16.1mg	0%
Potassium 5541.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.2%

Protein: 15.8%

Carbs: 44.0%