Zucchini Risotto Recipe

Summary

Health IndexAverageCuisine
Course

Ingredients

 Butter4 Ounce (1/2 Cup, 100 Gram)
 Onion1 Large, chopped
 Courgettes2 Small, diced (Zucchini)
 Carrot1 , diced
 Tomato1 Large, peeled and chopped
 Mushrooms2 Ounce, wiped and sliced (3/4 Cup, 50 Gram)
 Long grain rice14 Ounce (2 Cup, 400 Gram)
 Boiling chicken broth1 3⁄4 Pint (41/2 Cup)
 Tomato puree15 Milliliter (1 Tablespoon)
 Freshly ground black pepper To Taste
 Salt To Taste
 Parmesan cheese2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2648 Calories from Fat 909

% Daily Value*

Total Fat 104 g159.5%

Saturated Fat 64.2 g320.8%

Trans Fat 0 g

Cholesterol 264.2 mg

Sodium 3097 mg129%

Total Carbohydrates 376 g125.2%

Dietary Fiber 13.6 g54.5%

Sugars 31.8 g

Protein 53 g105.9%

Vitamin A 306.9% Vitamin C 173%

Calcium 58.2% Iron 37%

*Based on a 2000 Calorie diet

Directions

Put half the butter in a large bowl and cook for 1 minute. Stir in the vegetables, cover and cook for 8 minutes, stirring once.
Stir in the rice, pour over the stock (broth) and add the tomato puree (paste). Season with a little salt, cover and cook for 15 minutes, stirring once.
Allow to stand, covered, for 7 minutes. Stir in the remaining butter, plenty of black pepper and some Parmesan cheese.
Serve, with more Parmesan cheese separately.
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