Risotto with Zucchini

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Risotto with Zucchini
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
573
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie573 cal.(27 %)
Protein18 g(18 %)
Fat16 g(14 %)
Carbohydrates76 g(51 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.2 μg(6 %)
Vitamin E1 mg(8 %)
Vitamin K28.3 μg(47 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin9.3 mg(78 %)
Vitamin B₆0.4 mg(29 %)
Folate65 μg(22 %)
Pantothenic acid2 mg(33 %)
Biotin14.7 μg(33 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C33 mg(35 %)
Potassium680 mg(17 %)
Calcium142 mg(14 %)
Magnesium81 mg(27 %)
Iron3.6 mg(24 %)
Iodine24 μg(12 %)
Zinc2.9 mg(36 %)
Saturated fatty acids9 g
Uric acid170 mg
Cholesterol44 mg
Complete sugar5 g

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)
How healthy are the main ingredients?
Zucchinithymeonion

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.