Zucchini and Pea Risotto with Parmesan and Thyme
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(0 votes)
Health Score:
79 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
578
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14 g | (47 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 94.7 μg | (158 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 256 μg | (85 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 977 mg | (24 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 288 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams Peas (in pods)
- 1 shallot
- 2 tsps vegetable oil
- 300 grams Arborio rice
- 200 milliliters dry white wine
- vegetable stock
- Iodized salt
- peppers
- 3 small Zucchini (with blossoms)
- 50 grams Parmesan (grated)
- fresh thyme
Preparation steps
1.
Remove the peas from their pods and rinse. Peel the shallot and chop finely. Heat the oil in a large saucepan and sweat the shallot until soft. Add the rice and cook until translucent.
2.
Deglaze with the wine and a ladle of stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until rice is almost tender, around 30 minutes.
3.
Rinse the zucchini and pat dry. Set the blossoms aside. Slice the zucchini and add to the rice along with the peas. Cook for another 10 minutes, or until the rice is al dente and creamy.
4.
Stir the cheese into the risotto and season with salt and pepper.
5.
Serve the risotto with the thyme and zucchini blossoms.
