Kamut Risotto with Parmesan Zucchini

Kamut Risotto with Parmesan Zucchini

4.0 4 évaluations

Prép. 20min

Total 9h 45min

6 portions

Ingrédients

kamut grains rinsed and drained
9 oz
water to soak
30 oz
extra virgin olive oil divided
2 oz
Parmesan cheese cut into pieces, plus extra to serve
3 ½ oz
zucchini sliced in rounds (¼ in.), (approx. 2)
16 oz
ground black pepper
⅛ tsp
garlic powder
¼ tsp
red onions cut into pieces
4 oz
garlic cloves
2
dry white wine
3 ½ oz
vegetable stock
12 oz
salt to taste
½ tsp
dried thyme
½ tsp
pine nuts
2 oz
sun-dried tomatoes, in oil julienned
2 oz
unsalted butter in pieces
1 oz
fresh thyme leaves only
5 sprigs

Niveau

facile

Infos nut. par 1 portion

Sodium 830 mg

Protides 12 g

Calories 1950 kJ / 466 kcal

Lipides 26 g

Fibre 4 g

Graisses saturées 7 g

Glucides 48 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Alternative Risottos 10 Recettes
États-Unis

Vous pourriez aussi aimer...

Sticky Sriracha Shrimp Bowl

1h

Fennel, Celery and Green Apple Salad (TM6)

15min

Green Shakshuka

40min

Kale Quinoa Green Goddess Salad (Bill Yosses)

1h 20min

Soubise Sauce

30min

Vegan "Crab" Cakes

1h 10min

Plank Grilled Pesto Salmon with Mushroom Orzotto

1h 50min

Brie en Croute with Port Figs

1h 10min

Light and Fresh Beet Pasta

20min

Eggplant with Feta Cheese and Sundried Tomatoes

1h 10min

Hummus with Brussels Sprouts and Crunchy Topping (Bill Yosses)

2h 15min

Baked Beet Falafel Buddha Bowls

1h 5min