Riso with Mushrooms and Brussels Sprouts

In the cookbook Comfort Food with Vegetables by Anker van Warmerdam and Welmoed Bezoen, there are delightful autumn recipes that inspire me greatly. Like this flavoursome mushroom sauce with roasted Brussels sprouts. I prepare this dish with riso, a fine type of pasta that resembles rice in shape. Enjoy!

Brussels sprouts, leek, chestnut mushrooms, white onion, oyster mushrooms, garlic, cèpes (porcini), boletus, oyster mushrooms, fresh thyme, Parmesan cheese, Pecorino Romano DOP, cream, orzo pasta (wheat flour), white wine, pepper and salt, sunflower oil.

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

MicrowaveMarleen's choice

Heat the riso covered with cling film for 3-4 minutes (1 person) to 6-8 minutes (2 or more persons).

Oven — 200°C, 15-20 min

Preheat the riso covered with aluminium foil or an ovenproof dish for 20 minutes (1 person) to 30 minutes (2 or more persons).

Energy107,78 kcal

Fat3,79 g

of which saturated2,1 g

Carbohydrates12,51 g

Dietary fibre2,01 g

Protein4,79 g

Salt0,33 g