Kamut Risotto with Parmesan Zucchini

Kamut Risotto with Parmesan Zucchini

4.0 4 ratings

Prep. 20min

Total 9 h 45min

6 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 830 mg

Protein 12 g

Calories 1950 kJ / 466 kcal

Fat 26 g

Fibre 4 g

Saturated Fat 7 g

Carbohydrates 48 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Alternative Risottos 10 Recipes
United States

You might also like...

Maple Teriyaki Salmon with Rice and Broccoli

1 h 5min

Pesto Pizza Dough

4 h

Tuscan White Bean Stew

1 h

Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

45min

Vegetable Consommé with Gnocchi

30min

Ribollita Rosmarino

No ratings

Chili Oil Noodles

30min

Bean and Broccoli Fritters with Mango Salad (Diabetes)

25min

Dinner for 2 - Creamy Vegetable Soup, Steamed Chicken with Vegetable Tagliatelle and Mustard Sauce

45min

Three Course Meal for 2 - Vegetable Soup, Chicken Pie with Rice & Steamed Apple

1 h 20min

"Marry Me" Chicken Pasta

30min

Pizza Waffles

1 h 15min

Show all

Show all