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
-
15 minMain dishtuna on oil, tomatoes, dried tomatoes on oil, tortillas, sandwich spread tuna, zucchini raw vegetables,tuna tortilla with raw vegetables -
55 minMain dishfloury potatoes, grilled red peppers in a pot, sauerkraut natural, onion, unsalted butter, shawarma strips, tomato paste, Full Milk, paprika, caraway seed,casserole with sauerkraut and shawarma -
35 minMain dishhalf-to-half-chopped, egg, grated mature cheese, tomato cubes, sticking potatoes, broccoli florets, olive oil, Red onions, garlic,minced with broccoli -
20 minMain dishshell paste, garlic, Red onions, oil, mushrooms, mixed nuts, cream culinary, Danish blue,pasta with nut cream sauce
Nutrition
605Calories
Sodium0% DV2.820mg
Fat40% DV26g
Protein62% DV31g
Carbs20% DV61g
Fiber24% DV6g
Loved it