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Macaroni Risotto with Zucchini and Fresh Goat Cheese

Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 20 minutes
Energy: 368 kcal / serving

Instructions

  • 1.   Peel the zucchini, cut them into small regular pieces, and sauté them for 10 minutes in 1 tablespoon of olive oil.
  • 2.   At the end, add a clove of garlic and salt, set aside.
  • 3.   Sauté two minced or chopped shallots in 1 tablespoon of olive oil without letting them brown, then add the uncooked macaroni.
  • 4.   Coat the macaroni and then pour in 15 cl of dry white wine.
  • 5.   Let it come to a boil, then add the hot chicken broth ladle by ladle.
  • 6.   The pasta should absorb the liquid (usually 75 cl of broth is enough).
  • 7.   Let it cook for a total of 15 minutes. No need to add salt, but season with pepper to taste.
  • 8.   Then add a large tablespoon of goat cheese and mix well.
  • 9.   Sprinkle with chopped basil, then serve immediately.

Ingredients for servings

  • 15 cl of dry white wine
  • 1 liter of chicken broth
  • 3 zucchinis
  • 1 pinch of basil
  • 1 garlic clove
  • 250 g of small shell pasta
  • 1 small fresh goat cheese
  • 2 shallots

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    368 kcal
    18 %
  • Fat
    2,43 g
    3 %
  • of which saturated
    0,7 g
    4 %
  • Carbohydrates
    61,8 g
    24 %
  • of which sugar
    6,36 g
    7 %
  • Protein
    14,53 g
    29 %
  • Fibers
    4,95 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.