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Kamut Risotto with Parmesan Zucchini
TM6 TM5

Kamut Risotto with Parmesan Zucchini
4.0 (4 değerlendirme)
Ücretsiz kaydol

Malzemeler

  • 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
Besin Değeri
şuna göre 1 portion
Kalori
1950 kJ / 466 kcal
Protein
12 g
Karbonhidrat
48 g
Yağ
26 g
Doymuş Yağ
7 g
Lif
4 g
Sodyum
830 mg

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Ücretsiz kaydol

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