Grilled portobello with kohlrabi risotto

Name: grilled portobello with kohlrabi risotto
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 2 portobello mushrooms; 1 shallot shredded; 3 tablespoons olive oil; 150 g risotto rice; 1 teaspoon dried Italian culinary herbs; 1 kohlrabi in cubes; 500 ml herbal broth from tablet; 25 g pine nuts bag a 65 g; 1 tablespoon extra virgin olive oil with truffle flavor; 50 g spicy cheese (eg grana padano), in flinters; bag lamb's lettuce a 75 g; 1 tablespoon fresh chives in coarse pieces

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).

Ingredients

Directions

Finely chop the stalks of portobello and fry them in finely chopped pan with scallops in 1 tbsp oil.
Make rice through it and bake it into granules around shine.
Add herbs, kohlrabi cubes and half of stock.
Stirring to moisture is included.
Add a dash of broth each time and allow to take in until risotto is smooth after 20-25 minutes.
Roast pine nuts golden brown in dry frying pan.
Cool on plate.
Portobello's cover with 2 tbsp oil and in hot frying pan in 10 min.
Brown and cooked to roast, turning regularly.
Spread truffle oil with half of cheese and pine nuts by stirring risotto.
Season with salt and pepper.
Spread the lamb's lettuce on two plates.
Place Portobello's on top, sprinkle with a little salt and pepper and make some risotto.
Mix chives with cheese and pine nuts and sprinkle over the dish..