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Oven risotto with portobello and blue cheese
Risotto from the oven with onion, portobello and blue cheese. Served with arugula.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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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.
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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.
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Nutrition
500Calories
Sodium0% DV1.860mg
Fat32% DV21g
Protein34% DV17g
Carbs20% DV60g
Fiber40% DV10g
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