Filter
Reset
Sort ByRelevance
Sloan4
Portabella with creamy mushroom risotto
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the chestnut mushrooms coarsely. Cut the stems from the portabellas and cut these stalks into slices. Heat 2 tablespoons of olive oil in a frying pan and gently fry the onion. Spoon the mushrooms and portabella stalks through them and bake them brown.
-
Stir in the rice and bake until the grains shine. Add half of the stock and cook the rice in 4-5 minutes to a smooth risotto. Stir regularly and add the rest of the stock in 2-3 more times.
-
Brush the portabella hats around with olive oil and fry them in a hot grill pan for 4-5 minutes until tender and brown stripes appear. Place the portabellas on hot plates.
-
Stir the butter and cheese through the risotto and scoop the risotto in and around the portabella's. Sprinkle the thyme over it. Delicious with a tomato salad.
-
25 minMain dishtilapia fillet, lemon, ground turmeric (koenjit), ground coriander (ketoembar), freshly ground black pepper, ginger powder, cinnamon, ground cumin, flour, beer, oil,tilapia fillet in spicy herb crust
-
30 minMain dishchicken cloves, Bumbu spice ajam paniki, sunflower oil, ketjapmarinademanis, granulated sugar, White rice, fresh green beans, seroendeng,hot chicken from mats
-
35 minMain dishautumn potatoes, celery, Red onions, garlic, olive oil, port salut,potato-celery dish with port salut
-
20 minMain dishSpaghetti, mushrooms for pasta, chestnut mushrooms, garlic, shallot, mild olive oil, fresh flat parsley, Alpro rice cuisine cooking cream, Bio Today vegetable stock powder, noble yeast flakes,vegan pasta though funghi
Nutrition
540Calories
Fat35% DV23g
Protein8% DV4g
Carbs5% DV14g
Loved it