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Kamut Risotto with Parmesan Zucchini

Kamut Risotto with Parmesan Zucchini
4.0 4 ratings
Prep. 20 min
Total 9 h 45 min
6 portions
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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

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