Pesto risotto

45 min
Suitable for vegetarians
Type of dish: Rices
Temperature: Hot
Cuisine type: 5th range cuisine
Seasonal period: All year
Allergens:
Eggs
Eggs
Milk
Milk
Nuts
Nuts
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 0.04 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 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
1206.27
kcal
Carbohydrates
84.56
g
Proteins
18.61
g
Lipids
86.64
g
Fiber 7.38 g
Saturates 31.07 g
Monounsaturated fatty acids 44.53 g
Polyunsaturated fatty acids 7.75 g
Cholesterol 129.2 mg
Calcium 388.43 mg
Iron 2.43 mg
Zinc 1.89 mg
Vitamin A 623.56 ug
Vitamin C 22.65 g
Folic acid 73.05 ug
Salt (Sodium) 494.47 mg
Sugars 9.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.