Oven risotto with portobello and blue cheese

Name: oven risotto with portobello and blue cheese
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 400 g portobello mushrooms; 500 g mushrooms container of 250 g; 3 el traditional olive oil; 300 g risotto rice; 750 ml vegetable stock of tablet; 100 g Danablu blue veal cheese 50 variation possible; 75 g rucola lettuce

Risotto from the oven with onion, portobello and blue cheese. Served with arugula.

Ingredients

1 onion
400 g portobello mushrooms
500 g mushrooms container of 250 g
3 el traditional olive oil

300 g risotto rice
750 ml vegetable stock of tablet
100 g Danablu blue veal cheese 50 variation possible
75 g rucola lettuce

Directions

Preheat the oven to 200 ° C.
Peel and cut out. Clean both types of mushrooms and cut into strips. Heat the oil in a refractory oven dish and fry the onion for 2 minutes. Add the rice and fry until the rice shines.
Pour in the stock, add the mushrooms and season with salt and pepper. Let the risotto be cooked in the oven for 35 minutes. Scoop occasionally. Crumble the cheese. Divide the arugula over the risotto and sprinkle with cheese.