4 PERS. | ±40 MIN.
1 liter vegetable stock Herkules
3 tbsp olive oil
1 small onion, 1 clove of garlic
150 g risotto rice
1 zucchini (diced)
4 portobello mushrooms
slices of Jerusalem artichoke (fried)
25 g butter
50 g taleggio, grated
chopped nuts
1. Bring the stock to the boil.
2. Fry the onion, add the clove of garlic.
Stir fry the rice for 1 minute. Put it
heat low and add a generous splash of stock to the rice at a time. Stir for about 20 to 25 minutes until all the stock has been absorbed.
4. After 15 minutes, add the zucchini cubes.
3. Preheat the oven to 220°. Remove the stems from the portobellos and brush with oil. Place them on a baking sheet, with the rounded side down. Sprinkle with salt and pepper. Bake them in the oven for 12 to 15 minutes.
4. Remove the risotto from the heat, stir in the butter and cheese. Season with salt and pepper.
5. Spoon the risotto into the portobello mushrooms, sprinkle with some chopped nuts and the fried Jerusalem artichoke.