Portobello with pumpkin risotto

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A delicious autumn recipe of stuffed large mushrooms with a creamy risotto with pumpkin au gratin with Parmesan cheese from the oven.



Cut the pumpkin into cubes and put the pumpkin cubes in a pan with water. Boil for 12 minutes and then drain.
Chop the onion and sauté in a pan.
Add the risotto rice with the sage and 2 minutes later the splash of wine.
When fully incorporated, add a splash of stock. Now add a little stock each time the liquid has been absorbed. Do this until the rice is cooked but still has a nice bite. This takes about 20 to 25 minutes. You may have some broth left over. In the last few minutes, add the spinach and let it wilt. Meanwhile, preheat the grill in the oven or set it to 230°C.
Mash the pumpkin finely with a fork or pestle and finally add about 60 g of the Parmesan cheese to the risotto.
Place the portobello mushrooms in a baking dish and sprinkle with the remaining cheese. Bake them in the oven for 5 to 7 minutes.
Tip: Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
Portobello with pumpkin risotto

Source: Leukerecepten by leukerecepten-nl.
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