Kamut Risotto with Parmesan Zucchini

Name: Kamut Risotto with Parmesan Zucchini
Prep time: 20 min
Cook time: 9 h 45 min
Total time: 9 h 45 min
Yield: 6 portions
Ingredients: 9 oz kamut grains; 30 oz water; 2 oz extra virgin olive oil; 3 ½ oz Parmesan cheese; 16 oz zucchini; &frac18; tsp ground black pepper; ¼ tsp garlic powder; 4 oz red onions; 2 garlic cloves; 3 ½ oz dry white wine; 12 oz vegetable stock; ½ tsp salt; ½ tsp dried thyme; 2 oz pine nuts; 2 oz sun-dried tomatoes, in oil; 1 oz unsalted butter; 5 sprigs fresh thyme

4.0 (4 評分 )

免費註冊

難易度簡單

準備時間 20 分

總共時間 9小時 45 分

份量 6 portions

食材

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

營養價值: 每 1 portion
卡路里: 1950 kJ / 466 kcal
蛋白質: 12 g
碳水化合物: 48 g
脂肪: 26 g
飽和脂肪: 7 g
纖維: 4 g
鈉: 830 mg

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Kamut Risotto with Parmesan Zucchini

難易度

準備時間

總共時間

份量

食材

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