Kamut Risotto with Parmesan Zucchini

Kamut Risotto with Parmesan Zucchini

4.0 4 rating

Prep. 20 min

Total 9 h 45 min

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...

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

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

45 min

Green Smoothie

Green Smoothie

10 min

Tagliatelle with Porcini Mushrooms

Tagliatelle with Porcini Mushrooms

1 h

Watermelon Ginger Splash

Watermelon Ginger Splash

1 h 45 min

Paleo Sandwich Bread

Paleo Sandwich Bread

3 h 20 min

Vegan "Crab" Cakes

Vegan "Crab" Cakes

1 h 10 min

Shiitake Mushroom Soup with Burdock Root

Shiitake Mushroom Soup with Burdock Root

35 min

Light and Fresh Beet Pasta

Light and Fresh Beet Pasta

20 min

Green Tea Salmon with Asian Slaw

Green Tea Salmon with Asian Slaw

1 h 20 min

Eggplant and Almond Dip

Eggplant and Almond Dip

20 min

Frozen breakfast bowls

Frozen breakfast bowls

10 min

Beet Salad

Beet Salad

15 min