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Jami
Grilled portobello with kohlrabi risotto
A tasty recipe. The vegetarian main course contains the following ingredients: portobello mushrooms, shallot (chopped), olive oil, risotto rice, dried Italian culinary herbs, kohlrabi (diced), herbal broth (from tablet), pine nuts (bag a 65 g), extra virgin olive oil with truffle flavor, spicy cheese ((eg grana padano), in flinters), lamb's lettuce (a 75 g) and fresh chives (in coarse pieces).
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Ingredients
Directions
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Finely chop the stalks of portobello and fry them in finely chopped pan with scallops in 1 tbsp oil.
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Make rice through it and bake it into granules around shine.
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Add herbs, kohlrabi cubes and half of stock.
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Stirring to moisture is included.
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Add a dash of broth each time and allow to take in until risotto is smooth after 20-25 minutes.
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Roast pine nuts golden brown in dry frying pan.
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Cool on plate.
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Portobello's cover with 2 tbsp oil and in hot frying pan in 10 min.
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Brown and cooked to roast, turning regularly.
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Spread truffle oil with half of cheese and pine nuts by stirring risotto.
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Season with salt and pepper.
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Spread the lamb's lettuce on two plates.
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Place Portobello's on top, sprinkle with a little salt and pepper and make some risotto.
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Mix chives with cheese and pine nuts and sprinkle over the dish..
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Nutrition
770Calories
Sodium20% DV475mg
Fat69% DV45g
Protein48% DV24g
Carbs22% DV66g
Fiber8% DV2g
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