Usage
Be careful, small children can choke on nuts.
Preparation: Package contents: 2 portobello mushrooms 1 vegetable stock cube 1 garlic clove 200 g vegetable mix 150 g risotto rice bag of walnuts 50 g spinach Preparation: 1. Preheat the oven to 200°C. 2. Drain the marinated tomatoes and collect the oil. 3. Place the portobellos in an oven dish and divide 1 tablespoon of the collected oil into the portobellos. Cook the portobellos for 8 minutes in the middle of the oven. 4. In the meantime, bring 600 ml of water to the boil and dissolve the stock cube in it. Peel the garlic and chop finely. 5. In the meantime, heat 2 tablespoons (olive) oil in a large sauté pan or frying pan and fry the vegetable mix and garlic for 4-6 minutes at a medium temperature. Add the risotto rice and stir well. 6. Add the stock little by little and let it simmer for about 20 minutes, stirring occasionally, until most of the liquid has been absorbed. The risotto is done when the outside is soft and the inside still has a bite. 7. In the meantime, finely chop half of the marinated tomatoes and coarsely chop the walnuts. Mix this with half of the vegetable grater and divide into the portobellos. Gratinate the portobellos in the oven for another 5 minutes. 8. Once the risotto is ready, stir the spinach and the other half of the vegetable grater into the risotto. 9. Serve the gratinated portobello mushrooms with the risotto, garnish with the rest of the marinated tomatoes. TIP: Delicious with fresh basil.
Ingredients
Ingredients: vegetables (26% portobello, 13% onion, 13% yellow carrot, 8.5% celery, 8.5% spinach), risotto rice, walnut, garlic, salt, sugar, flavor enhancer (monosodium glutamate [E621]), maltodextrin, palm fat, 0.08% dried vegetables (carrot, leek, celery, onion, tomato), spices (including celery), flavouring, coloring (ammonia caramel [E150c]), herbs.
Of which added sugars 0.1g per 100 grams and of which added salt 0.47g per 100 grams
