Filter
Reset
Sort ByRelevance
Jenstar311
Quick mushroom risotto
Risotto with mushrooms, veggie balls, zucchini, cheese and parsley.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the risotto rice according to the instructions on the package al dente.
-
Cut the courgette into thin strips and finely chop the parsley.
-
Heat the oil in a frying pan and fry the balls in 4 min. Crispy and brown.
-
Heat the oil in a stir-fry stir-fry in a high heat the mushroom stir-fry mix with the zucchini in 5-7 minutes.
-
Spoon the mushroom mix, zucchini and parsley with the cheese through the risotto rice. Season with (freshly ground) salt and pepper.
-
Sprinkle the risotto with the rest of the cheese. Serve with the hot balls.
Blogs that might be interesting
-
20 minMain dishpotato, broken green beans, Red onion, leg ham, extra virgin olive oil, Red wine vinegar, arugula,summer bean salad with ham
-
130 minMain dishcorn chicken, lemon, garlic, fresh thyme, 4-season pepper, sea salt, extra virgin olive oil, chicken broth tablet, tap water,Provencal Chicken
-
25 minMain dishcrumbly potatoes, green beans, tuna, fresh cream cheese soft and airy, capers,creamy tuna stuffed potato
-
55 minMain dishRed onion, cooked beetroot, traditional olive oil, frozen puff pastry, frozen kale, salted cashew nuts, goat cheese natural 45,plate pie with beet, kale and goat cheese
Nutrition
605Calories
Sodium0% DV2.820mg
Fat40% DV26g
Protein62% DV31g
Carbs20% DV61g
Fiber24% DV6g
Loved it