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.
-
20 minMain dishmussel, lemon, butter, laurel leaf, fresh thyme, fish stock, White wine, ravigote sauce,mussels with ravigote sauce
-
30 minMain dishsoft goat cheese, onions, three-color peppers, garlic, (olive oil, minced meat, Provencal, potato slices,tartlet with paprika and goat cheese
-
280 minMain dishstoned plums, Sesame seed, olive oil, onions, cane sugar, ground cinnamon, beef rib, ground cumin (djinten), cardamom, ginger powder (djahé), chili pepper, clove, paprika powder mild, saffron, cinnamon stick, coriander,Moroccan beef
-
25 minMain dishbutter, olive oil, lean smoked bacon, beef rib, onion, shallot, winter carrot, garlic, Red pepper, flour, Red wine, meat fond, fresh provençal herbs, dried Provençal herbs, Chestnut mushroom, green olive with allspice, green olive,boeuf provençale
Nutrition
540Calories
Fat35% DV23g
Protein8% DV4g
Carbs5% DV14g
Loved it