Filter
Reset
Sort ByRelevance
Blabla19
Fast 'risotto' with truffle tapenade
Boiled rice with mushrooms, parsnip and truffle tapenade.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean the parsnip. Cut a piece of the top and bottom. Halve and cut into slices.
-
Heat the oil in a large soup pot and fry the parsnip for 5 minutes on medium heat.
-
Add the rice, water and bouillon tablet to the parsnip and cook for 5 minutes on medium heat. Cover well.
-
Meanwhile cut the mushrooms fine. Heat the oil in a frying pan and fry the mushrooms for 8 minutes on a medium heat until golden brown.
-
Meanwhile, cook the eggs for 5½ minutes. Remove from the heat, scare under cold water and peel them. In the meantime, finely chop the chives.
-
Take the 'risotto' from the heat and stir in the chives, crème fraîche and truffle tapenade. Season with pepper and salt.
-
Divide the risotto over 4 plates. Spoon the mushrooms in the middle, halve the eggs and put them on the mushrooms.
Blogs that might be interesting
-
20 minMain dishpotatoes, beef soup balls, olive oil, onions, garlic, basis for clear tomato soup, White beans, courgettes,meal soup with zucchini and white beans -
35 minMain dishcucumber, White wine vinegar, mie, peanut oil, wok oil, cut cami vegetables, chicken breast, ketjapmarinademanis, tomato ketchup, peanut butter, sambal oelek, kroepoek,hot chicken with krupuk and cucumber -
25 minMain dishsalmon fillet, salmon trout fillet, cod fillet, lemon juice, old white bread, mature cheese, spring / forest onion, parsley, dill, fish stock, sunflower oil, butter, shallot, Red onion, garlic, Brown sugar, White wine, sherry, balsamic vinegar,salmon sandwich with cheese, herbs and shallots compote -
60 minMain dishRed pepper, pak choi, oil, sesame oil, Sesame seed, Japanese soy sauce, trout, coarse sea salt, oil to grease,stuffed trout from the east
Nutrition
590Calories
Sodium41% DV975mg
Fat45% DV29g
Protein38% DV19g
Carbs20% DV59g
Fiber28% DV7g
Loved it