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Risotto with portobello and mixed mushrooms
Vegetarian, Italian risotto with mushrooms, onion, garlic, parsley and walnuts.
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Ingredients
Directions
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Wipe the mushrooms with kitchen paper and cut into pieces. Chop the walnuts and chop the onion.
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Heat the oil in a frying pan and brown the mushrooms on high heat. Spoon them on a plate sprinkle generously with pepper and possibly salt.
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Pour the rest of the oil in a pan and gently fry the onion for 3 minutes.
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Squeeze out the garlic and fry the risotto rice, until all the grains are glassy. Add the wine and let evaporate.
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Stir a dash of broth through the rice with a ladle. Add the next shoot only when the previous shoot has been absorbed by the rice.
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Prepare all broth and let the risotto simmer gently until the rice grains are al dente (approx. 20 min.).
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Cut the cheese into tiny cubes. Spoon the mushrooms and nuts through the risotto and continue to heat the risotto.
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Season with pepper and salt. Put the parsley and cheese through and spread the risotto over deep plates.
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Nutrition
1.185Calories
Sodium0% DV1.160mg
Fat109% DV71g
Protein64% DV32g
Carbs30% DV91g
Fiber36% DV9g
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