With risotto-filled portobello's

Name: with risotto-filled portobello's
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 400 ml forest mushroom broth from tablet; 3 el oil; 1 little onion shredded; 150 g risotto rice; 50 ml sherry fino; 2 dishes portobello mushrooms a 2 pieces; 1 tl thyme leaves pouch a 15 g; 25 g butter; 50 g spicy cheese (eg Parmesan), grated

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).

Ingredients

Directions

Bring the stock to the boil.
Fry the onion in 2 tablespoons of oil in a pan with a thick bottom.
Fry the rice for 1 min.
Add the sherry, turn down the heat and stir until all sherry is included.
Add a good dash of broth to the rice and stir until all the stock has been absorbed.
After 20-25 minutes, the rice is cooked.
In the meantime, preheat the oven to 220 ° C.
Wipe the portobello's with kitchen paper.
Remove the stems and brush with 1 tbsp oil.
Place them on aluminum foil on a baking tray, with the convex side down.
Sprinkle the thyme leaves in the mushroom hat and sprinkle with salt and pepper.
Bake them in the oven for 12-15 minutes.
Remove the risotto from the heat, stir in the butter and cheese.
Season with (freshly ground) salt and pepper.
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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