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

Fiber 4 g

Saturated fat 7 g

Carbohydrates 48 g

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