Kamut Risotto with Parmesan Zucchini

Kamut Risotto with Parmesan Zucchini

4.0 4 ratings

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...

Show all

Steamed Frittata Egg Cups

Steamed Frittata Egg Cups

45 min

Gluten-Free Veggie Pizza Crust

Gluten-Free Veggie Pizza Crust

45 min

Miso Mushroom Toast with Tahini Yogurt

Miso Mushroom Toast with Tahini Yogurt

45 min

Sun-Dried Tomato Pizza Dough

Sun-Dried Tomato Pizza Dough

4 h

Garden Green Crêpes

Garden Green Crêpes

1 h 15 min

Buckwheat Crêpes

Buckwheat Crêpes

45 min

New England Clam Boil

New England Clam Boil

55 min

Oven Mushroom and Beef Burger

Oven Mushroom and Beef Burger

1 h

Chicken Shawarma Bowl

Chicken Shawarma Bowl

1 h

Egg Salad Sandwiches

Egg Salad Sandwiches

25 min

Vegan Cashew Sauté

Vegan Cashew Sauté

35 min

Maple Teriyaki Salmon with Rice and Broccoli

Maple Teriyaki Salmon with Rice and Broccoli

1 h 5 min

Show all