Pesto risotto
45 min

Meses de temporada*:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
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
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 8 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
1289.43
kcal
Carbohydrates
85.04
g
Proteins
20.29
g
Lipids
94.87
g
Fiber
7.61
g
Saturates
31.62
g
Monounsaturated fatty acids
46.92
g
Polyunsaturated fatty acids
12.68
g
Cholesterol
129.2
mg
Calcium
389.75
mg
Iron
3.1
mg
Zinc
2.67
mg
Vitamin A
623.75
ug
Vitamin C
22.65
g
Folic acid
73.05
ug
Salt (Sodium)
494.59
mg
Sugars
9.7
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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