<< recipes

Zucchini risotto

Vegetarian Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 20 minutes
Energy: 430 kcal / serving
Nutritional score:

Instructions

  • 1.   Wash and slice the zucchini.
  • 2.   Sauté the finely chopped onion in two tablespoons of oil.
  • 3.   When the onion starts to turn golden, add the zucchini and cook covered for a few minutes.
  • 4.   Add the rice and mix with a wooden spoon.
  • 5.   Let it infuse for a few minutes, pour in the dry white wine and let it evaporate over high heat, while stirring.
  • 6.   Once the liquid has evaporated, add a ladle of hot broth and continue cooking by adding ladles of broth gradually.
  • 7.   Just before the end of cooking, add the saffron diluted in a little broth.
  • 8.   Mix in the grated Parmesan cheese and two tablespoons of oil.
  • 9.   Serve.

Ingredients for servings

  • 300 g of Arborio rice
  • 4 tablespoon of olive oil
  • ½ onions
  • 2 zucchinis
  • 1 liter of broth
  • 100 g of grated parmesan
  • 1 glass of dry white wine
  • 1 bag of saffron
  • salt (according to taste)
  • pepper (according to taste)

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    430 kcal
    22 %
  • Fat
    17,93 g
    26 %
  • of which saturated
    5,97 g
    30 %
  • Carbohydrates
    48,97 g
    19 %
  • of which sugar
    2,09 g
    2 %
  • Protein
    11,73 g
    23 %
  • Fibers
    1,64 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.