Risotto aux bolets et au brie

Risotto aux bolets et au brie

4.6 32 rating

Prep. 10min

Total 35min

4 portions

Ingredients

50 g de bâtonnets salés
5 brins de thym, frais dont 3 brins effeuillés
800 g d'eau
25 g de bolets, séchés (bio)
2 cubes de bouillon de bolets (pour 0,5 l chacun)
80 g d'oignons coupés en deux
1 gousse d'ail
1 c. à soupe de beurre
300 g de riz risotto, tout type (cuisson 20 minutes)
100 g de vin blanc, sec
200 g de fromage de Brie

Difficulty

easy

Nutrition per 1 portion

Protein 17 g

Calories 2247 kJ / 538 kcal

Fat 19 g

Carbohydrates 72 g

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