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Fast 'risotto' with truffle tapenade
 
 
4 ServingsPTM17 min

Fast 'risotto' with truffle tapenade


Boiled rice with mushrooms, parsnip and truffle tapenade.

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Directions

  1. Clean the parsnip. Cut a piece of the top and bottom. Halve and cut into slices.
  2. Heat the oil in a large soup pot and fry the parsnip for 5 minutes on medium heat.
  3. Add the rice, water and bouillon tablet to the parsnip and cook for 5 minutes on medium heat. Cover well.
  4. 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.
  5. 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.
  6. Take the 'risotto' from the heat and stir in the chives, crème fraîche and truffle tapenade. Season with pepper and salt.
  7. Divide the risotto over 4 plates. Spoon the mushrooms in the middle, halve the eggs and put them on the mushrooms.


Nutrition

590Calories
Sodium41% DV975mg
Fat45% DV29g
Protein38% DV19g
Carbs20% DV59g
Fiber28% DV7g

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