Risotto with Zucchini
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
573
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 573 cal. | (27 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 28.3 μg | (47 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 680 mg | (17 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 50 grams butter
- 1 onion (chopped)
- 350 grams Arborio rice
- 850 milliliters Vegetable broth
- 2 tsps grated Lemon peel
- 2 Tbsps lemon juice
- 150 milliliters dry sherry
- 350 grams Zucchini (quartered lengthwise and sliced crosswise)
- 200 grams small button Mushroom (quartered)
- 100 grams Peas (frozen)
- 50 grams Prosciutto (sliced)
- 2 tsps fresh thyme
- 25 grams shaved Parmesan
- Lemon wedge (for garnishing)
Preparation steps
1.
Heat 25 grams (approximately 1 ounce) of butter in a large saucepan, saute onion until soft, add rice and saute together for 1 minute or until rice is translucent. Add 1/4 of broth and cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
2.
Add lemon zest and juice.Aadd sherry and stir. Saute zucchini, mushrooms and peas in remaining butter, add to risotto and cook, covered, for about 8-10 minutes. Add proscuitto and thyme. Arrange on plates and serve sprinkled with Parmesan and garnished with lemon wedges.
