Fennel Risoniotto with Stuffed Portobello

I make this vegetarian dish using orzo that I cook until al dente. I then mix it with a sauce made from gently caramelised fennel, sweet roasted cherry tomatoes, Parmesan cheese, and fresh lemon. On the side, I serve a portobello mushroom that I fill with spinach and goat cheese. Enjoy!

Fennel, spinach, white onion, celery, vine tomatoes, garlic, portobello mushroom, lemon, fresh parsley, thyme, fennel seeds, sunflower seeds, Parmesan cheese, soft goat cheese, cream, orzo pasta (wheat flour), organic vegetable stock, white wine vinegar, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, selderij, sulfiet.

MicrowaveMarleen's choice

Remove the portobello with baking paper from the tray. Heat the risoniotto loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). In the last 1-2 minutes, heat the portobello uncovered on the baking paper alongside.

Oven — 200°C, 30 min

Remove the portobello with baking paper from the tray. Heat the risoniotto covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). In the last 10-15 minutes, heat the portobello uncovered on the baking paper alongside.

Energy132,26 kcal

Protein5,34 g

Fat5,95 g

of which saturated3,09 g

Carbohydrates13,13 g

Dietary fibre1,5 g

Salt0,38 g

Average weight: 540 g