Risotto

with fried zucchini
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Risotto
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Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
458
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie458 cal.(22 %)
Protein9 g(9 %)
Fat26 g(22 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage1.9 g(6 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.3 μg(2 %)
Vitamin E2 mg(17 %)
Vitamin K14.1 μg(24 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.2 mg(14 %)
Folate14 μg(5 %)
Pantothenic acid0.5 mg(8 %)
Biotin3.9 μg(9 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C12 mg(13 %)
Potassium248 mg(6 %)
Calcium152 mg(15 %)
Magnesium38 mg(13 %)
Iron1.4 mg(9 %)
Iodine15 μg(8 %)
Zinc1.6 mg(20 %)
Saturated fatty acids11.7 g
Uric acid64 mg
Cholesterol41 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
1 onion
1 garlic clove
60 grams butter
200 grams Arborio rice
125 milliliters white wine
500 milliliters Vegetable broth
1 Zucchini
4 Tbsps olive oil
salt
freshly ground pepper
40 grams freshly grated Parmesan
How healthy are the main ingredients?
olive oilParmesanoniongarlic cloveZucchinisalt

Preparation steps

1.

Peel onion and garlic and chop finely. Heat 30 grams (approximately 2 tablespoons) butter in a saucepan. Add onion and rice and cook until onion is soft, stirring constantly. Add garlic and deglaze with white wine. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, 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.

Rinse zucchini and cut into very thin slices. Heat olive oil in a non-stick pan and add zucchini slices. Cook until golden brown. Season with salt and pepper.

3.

Stir remaining butter and half of the Parmesan into the risotto. Season with salt and pepper. Arrange the zucchini over the risotto and sprinkle with the remaining Parmesan.

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