Risotto de calabaza vegano
Ingredients for 5 portions
Calculate portions
Round grain steamed rice
0.5 kg
Frozen peas
0.125 kg
Natural mushrooms
0.25 kg
Pumpkin
0.15 kg
Garlic, bulb
0.5 ud
Vegetable stock
1.5 l
Red pepper
0.05 kg
Aubergine
0.05 kg
Extra virgin olive oil
0.1 l
Runner beans
0.1 kg
Elaboration
Preelaboraciones
- Picar el puerro y la cebolla en brunoise fina.
- Cortar la calabaza en dados 1cm.
- Cortar la vaina en rombos y el champiñón en cuartos.
Elaboración
- Elaborar fondo de verduras.
- Pochar las verduras de condimentación por orden de dureza junto con el ajo.
- Cocer a la inglesa las vainas y la calabaza.
- Cocer al vapor los guisantes..
- Saltear los champiñones en cuartos.
- Asar el pimiento rojo y la berenjena.
- Rehogar el arroz con un poco de grasa para sellarlo. Añadir por encima la guarnición.
- Elaborar una salsa emulsionada con los pimientos y berenjenas peladas añadiéndole 250 ml de fondo de verduras y el aceite de oliva.
- Mojar con dos partes y media de fondo de verduras por cada parte de arroz y cocinar en el horno durante quince minutos. Una vez fuera del horno añadirle la salsa emulsionada moviéndolo ligeramente en la plancha.
- Servir en plato llano.
Nutritional information (1 portion)
Energy
680.59
kcal
Carbohydrates
99.06
g
Proteins
14.95
g
Lipids
22.52
g
Fiber
15.36
g
Saturates
3.59
g
Monounsaturated fatty acids
13.93
g
Polyunsaturated fatty acids
2.72
g
Cholesterol
0.0
mg
Calcium
237.76
mg
Iron
4.38
mg
Zinc
1.12
mg
Vitamin A
526.29
ug
Vitamin C
71.82
g
Folic acid
212.01
ug
Salt (Sodium)
68.45
mg
Sugars
19.71
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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