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Risoni with mushrooms, dried tomatoes, rocket salad and pine nuts

Risoni with mushrooms, dried tomatoes,

rocket salad and pine nuts

Duration
approx. 20 min.
Effort
Leicht

Ingredients for 4 people

  • 400 gRisoni
  • 200 gMushrooms
  • 0.5Shallot
  • 0.5Garlic clove
  • 1 TbspOlive oil
  • 10 gKühne [44811]
  • 1 BunchRocket salad
  • 50 gPine nuts
  •  Sea salt
  •  Freshly ground pepper
  • 4 Tbsp[39900]

Nutritional information

Approx. 338 kcal (1176 kJ) / 7 g protein / 16 g fat / 29 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Preparation

Rezept Risoni mit Champignons, getrockneten Tomaten, Rucola und Pinienkernen

1. Cook the risoni according to the package directions in salted water until al dente.


Peel the garlic and shallot and dice into small cubes. Cut the mushrooms into thin slices.


2. Sauté the garlic and shallot in olive oil for 2 minutes, add the mushrooms and pan sear, season with sea salt and pepper.


3. Cut the dried tomatoes into thin strips.


Wash the rocket salad.


4. Roast the pine nuts in a non-stick frying pan without any oil until they give off a scent. Mix the risoni with mushrooms, tomato strips, rocket salad and pine nuts.


5. Drizzle with ENJOY Balsamico Vinaigrette and season with sea salt and pepper.


1. Cook the risoni according to the package directions in salted water until al dente.


Peel the garlic and shallot and dice into small cubes. Cut the mushrooms into thin slices.


2. Sauté the garlic and shallot in olive oil for 2 minutes, add the mushrooms and pan sear, season with sea salt and pepper.


3. Cut the dried tomatoes into thin strips.


Wash the rocket salad.


4. Roast the pine nuts in a non-stick frying pan without any oil until they give off a scent. Mix the risoni with mushrooms, tomato strips, rocket salad and pine nuts.


5. Drizzle with ENJOY Balsamico Vinaigrette and season with sea salt and pepper.