Pesto risotto

45 min
Type of dish: Rices
Temperature: Hot
Cuisine type: 5th range cuisine
Allergens
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Round grain steamed rice 0.5 kg
Cream 0.5 l
Vegetable stock 0.5 l
Pesto sauce 0.25 l
Chives 25.0 g
See Recipe
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.15 ud
Parsley 0.001 g
Water 0.5 l
See Recipe
Basil 100.0 g
Pine nuts 0.1 kg
Table salt 2.0 g
Olive oil 0.2 l
Garlic, bulb 2.0 ud
Parmesan cheese 0.1 kg
Elaboration
  • Introduce the rice into a vacuum bag (0.5 kg per each extra-large bag), 0.5 liters vegetable stock, 0.1 liters pesto sauce and some cream.
  • Vacuum pack 80%.
  • Bake in a combi oven steam function 100% moisture at 100 ºC for 30 minutes.
  • Blast chill to less than 10 ºC in less than 2 hours and keep refrigerated between 0 ºC and 3 ºC.

REHEATING

  • To reheat, bring the cream to the boil in a pan, add the risotto, warming it up (to at least 65 ºC). Add salt if necessary and plate up adding some parmesan chips and chives cut into brunoise.
Nutritional information (1 portion)
Energy
1299.88
kcal
Carbohydrates
85.31
g
Proteins
22.07
g
Lipids
95.15
g
Fiber 7.68 g
Saturates 31.64 g
Monounsaturated fatty acids 47.0 g
Polyunsaturated fatty acids 12.69 g
Cholesterol 130.2 mg
Calcium 405.53 mg
Iron 3.16 mg
Zinc 2.72 mg
Vitamin A 650.82 ug
Vitamin C 23.17 g
Folic acid 73.76 ug
Salt (Sodium) 395.9 mg
Sugars 9.85 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.