200°C · 15-20 min
Gezinsvriendelijk
In te vriezenAllergens
Gluten
Lactose
Selderij
SulfietFennel Orzo Risotto with Stuffed Portobello
This is yesterday's meal, just as delicious today and €1 cheaper! I make this vegetarian dish from orzo that I cook until al dente. I then mix it with a sauce made from gently braised fennel, sweet roasted cherry tomatoes, Parmesan cheese, and zesty lemon. On the side, I serve a portobello mushroom that I stuff with spinach and goat cheese. Enjoy!
Fennel Orzo Risotto with Stuffed Portobello
Fennel, spinach, celery, cherry tomato, white onion, garlic, portobello, lemon zest, fresh parsley, thyme, pine nuts, mascarpone, Parmesan cheese, soft goat cheese, crème fraîche, cream, orzo pasta (wheat flour), white wine, organic vegetable stock, extra virgin olive oil and sunflower oil, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, selderij, sulfiet.
Microwave
Remove the portobello with baking paper from the tray. Heat the orzo risotto loosely covered for 3-4 minutes. For the last 1-2 minutes, heat the portobello uncovered on the baking paper alongside.
Oven — 200°C, 15-20 minMarleen's choice
Remove the portobello with baking paper from the tray. Heat the orzo risotto covered with aluminium foil or an ovenproof dish for 15-20 minutes. For the last 10-15 minutes, heat the portobello uncovered on the baking paper alongside.