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Portabella with creamy mushroom risotto
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Ingredients
Directions
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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.
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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.
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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.
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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.
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Nutrition
540Calories
Fat35% DV23g
Protein8% DV4g
Carbs5% DV14g
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