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.

Microwave

Heat the riso covered with the cover film for 3-4 minutes (1 person) to 6-8 minutes (2 or more persons). Serve with the salad and dressing.

Oven — 200°C, 15-20 minMarleen's choice

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

Energy108,31 kcal

Protein4,95 g

Fat3,43 g

of which saturated1,72 g

Carbohydrates13,29 g

Dietary fibre2,27 g

Salt0,34 g