Vegan pumpkin risoto
45 min
Suitable for vegans
Seasonal period:
All year
Ingredients for 5 portions
Calculate portions
Round grain steamed rice
0.5 kg
Frozen peas
0.125 kg
Natural mushrooms
0.25 kg
Chopped pump king
0.15 kg
Garlic, bulb
0.5 ud
Vegetable stock
1.5 l
Red pepper
0.05 kg
Small aubergine
0.05 kg
Runner beans
0.1 kg
Intense olive oil
0.1 l
Table salt
3.75 g
Elaboration
PRELABORATION
- Brounise the leek and the onion.
- Dice the pumpkin into 1cm dices.
- Cut the green beans into diamond shapes and the mushrooms into quarters.
ELABORATION
- Make a vegetable stock.
- oach the seasoning vegetables by hardness order together with the garlic.
- Cook the green beans and the pumpkin.
- Steam the peas.
- Sauté the mushrooms into quarters.
- Gently fry the rice with a bit of fat to seal it. Add the garnish over it.
- Make an emulsified pepper and eggplant sauce adding 250ml vegetable stock and olive oil.
- Soak with two and a half vegetable stock for one part of rice and cook in the oven for 15 minutes. Once outside the oven add the emulsified sauce moving lightly on the cooking plate.
- Serve on a flat plate.
Nutritional information (1 portion)
Energy
685.91
kcal
Carbohydrates
100.0
g
Proteins
14.98
g
Lipids
22.6
g
Fiber
15.6
g
Saturates
4.08
g
Monounsaturated fatty acids
14.24
g
Polyunsaturated fatty acids
2.68
g
Cholesterol
0.1
mg
Calcium
235.52
mg
Iron
4.52
mg
Zinc
3.44
mg
Vitamin A
560.74
ug
Vitamin C
108.18
g
Folic acid
213.21
ug
Salt (Sodium)
360.42
mg
Sugars
20.57
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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