Vegan pumpkin risoto

45 min
Suitable for vegans
Type of dish: Vegetables
Temperature: Hot
Cuisine type: Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Round grain steamed rice 0.5 kg
Frozen peas 0.125 kg
Leek 0.5 ud
Onion 0.1 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
See Recipe
Onion 0.3 kg
Carrots 0.15 kg
Green leek 0.45 ud
Parsley 0.003 g
Water 1.5 l
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.