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Cookin Up A Storm
With risotto-filled portobello's
A tasty Italian recipe. The vegetarian starter contains the following ingredients: forest mushroom broth (from tablet), oil, onion (chopped), risotto rice, sherry fino, portobello mushrooms (a 2 pieces), thyme leaves (bag a 15 g), butter, spicy cheese ((eg. Parmesan) and grated).
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Ingredients
Directions
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Bring the stock to the boil.
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Fry the onion in 2 tablespoons of oil in a pan with a thick bottom.
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Fry the rice for 1 min.
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Add the sherry, turn down the heat and stir until all sherry is included.
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Add a good dash of broth to the rice and stir until all the stock has been absorbed.
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After 20-25 minutes, the rice is cooked.
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In the meantime, preheat the oven to 220 ° C.
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Wipe the portobello's with kitchen paper.
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Remove the stems and brush with 1 tbsp oil.
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Place them on aluminum foil on a baking tray, with the convex side down.
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Sprinkle the thyme leaves in the mushroom hat and sprinkle with salt and pepper.
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Bake them in the oven for 12-15 minutes.
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Remove the risotto from the heat, stir in the butter and cheese.
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Season with (freshly ground) salt and pepper.
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Scoop the risotto in the portobello's, sprinkle with extra cheese to taste..
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Nutrition
375Calories
Sodium6% DV140mg
Fat31% DV20g
Protein24% DV12g
Carbs11% DV32g
Fiber24% DV6g
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