Zucchini and Tomato Risotto

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Zucchini and Tomato Risotto
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
508
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie508 cal.(24 %)
Protein22 g(22 %)
Fat13 g(11 %)
Carbohydrates73 g(49 %)
Sugar added0 g(0 %)
Roughage14.5 g(48 %)
Vitamin A2 mg(250 %)
Vitamin D0.9 μg(5 %)
Vitamin E5.4 mg(45 %)
Vitamin K133.7 μg(223 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.6 mg(55 %)
Niacin10.2 mg(85 %)
Vitamin B₆0.7 mg(50 %)
Folate86 μg(29 %)
Pantothenic acid3.5 mg(58 %)
Biotin15 μg(33 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C66 mg(69 %)
Potassium1,943 mg(49 %)
Calcium606 mg(61 %)
Magnesium119 mg(40 %)
Iron3.6 mg(24 %)
Iodine33 μg(17 %)
Zinc3.3 mg(41 %)
Saturated fatty acids5.1 g
Uric acid399 mg
Cholesterol16 mg
Complete sugar14 g

Ingredients

for
4
Ingredients
1 onion
2 Tbsps vegetable oil
300 grams Arborio rice
2 Zucchini
2 Celery
150 grams small button Mushroom
4 Tomatoes
1 ¼ liters Vegetable broth (from the glass)
80 grams Parmesan
2 sprigs rosemary
salt
peppers
How healthy are the main ingredients?
ParmesanrosemaryonionZucchiniCeleryTomato

Preparation steps

1.

Heat the butter in a saucepan. Peel onion, chop finely, and saute until translucent. Add the rice to the pan and saute briefly until coated. Clean mushrooms, quarter and add to the rice. Gradually add the broth and cook, stirring, adding more broth as it is absorbed. Continue gradually adding broth until the rice is creamy but still has a slight bite, about 25 minutes, stirring. Rinse zucchini, and slice.

2.

Rinse and remove strings from the celery and slice. Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, quater, remove the seeds and finely dice. Carefully fold the zucchini, celery, and tomatoes into the rice during the final 5 minutes of cooking. Pluck the rosemary, finely chop half and stir into the rice along with the vegetables. Season with salt and pepper. Before serving, garnish with remaining rosemary and sprinkle with grated Parmesan.

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