vegetarisch
glutenvrij
chef's special
diner
comfort food
Chef's Special: Creamy Truffle Risotto with Grilled Portobello
This is a fragrant, heartwarming dish that will surprise your taste buds. The truffle risotto is creamy and full of flavor, perfectly paired with the meaty texture of the grilled portobello. And you know what? It's easier to make than you think. No stress, we'll guide you step by step through the process!
Prep time
45 min
Difficulty
Gemiddeld
Servings
4
Ingredients
- 200 g arborio rice
- 1 liter vegetable broth
- 2 tbsp truffle oil
- 4 large portobello mushrooms
- 1 shallot, finely chopped
- 2 cloves of garlic, minced
- 50 g Parmesan cheese, grated
- salt and pepper to taste
- fresh parsley for garnish
Nutrition facts
kcal
520
protein
12g
fat
16g
carbs
78g
Instructions
- 1 Heat the truffle oil in a large pan over medium heat. Add the shallot and garlic and sauté until soft.
- 2 Add the arborio rice to the pan and stir well to coat all grains with oil.
- 3 Add a ladle of vegetable broth to the pan and stir until fully absorbed. Repeat this process until the rice is cooked. This takes about 20 minutes.
- 4 While the rice is cooking, heat the grill and brush the portobello mushrooms with oil. Grill them for 5-7 minutes on each side.
- 5 Once the rice is cooked, stir in the grated Parmesan cheese and season with salt and pepper.
- 6 Serve the truffle risotto with a grilled portobello and garnish with fresh parsley. Enjoy your meal!
