Filter
Reset
Sort ByRelevance
Ccsoccerbmxmom
Risotto with roasted mushrooms
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat 2 tablespoons of olive oil in a pan with a thick bottom and gently fry the onion. Chop 250 g of mushrooms coarsely and scoop them through the onion, fry for another 2-3 minutes. Stir in the rice and cook until the grains shine. Pour in the wine and let it evaporate while stirring. Then pour in half of the stock and cook the rice gently in 18 minutes. Stir regularly and pour the rest of the stock during the cooking for shoot.
-
Halve the slices of ham and fry them in a griddle brown. Place on a plate. Brush the remaining mushrooms with olive oil and fry in the grill pan brown and cooked, shovel regularly. Scrape a quarter of the cheese into flinters and grate the rest. Stir in the grated cheese through the risotto.
-
Serve the risotto in warm deep plates and spread the ham, mushrooms and cheese flinters over it.
-
60 minMain dishfresh Italian herbs, mashed potatoes with butter, garlic, leeks, unsalted butter, brown lentils in tin, hot vegetable broth from tablet, wheat flour, grated mature goat's cheese 50,lentil pie with leek, puree and goat cheese -
65 minMain dishonion, eggplant, paprika green / red / yellow, traditional olive oil, minced beef, Potato Different bacon onion, semi-skimmed milk, chilled little newborns,Greek potatostew -
15 minMain dishfarfalle, frozen garden peas with carrots, wild pink salmon in a tin, fresh Italian pesto dressing, zucchini, Cherry tomatoes,pasta salad with wild pink salmon -
65 minMain dishbuttered puff pastry, flour, minced beef, oregano, garlic, green olives, grilled red pepper, cayenne pepper, egg,savory pastry step-by-step
Nutrition
560Calories
Fat31% DV20g
Protein56% DV28g
Carbs21% DV63g
Loved it