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Ingredients
Zucchini and Tomato Risotto
- 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
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.
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.
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.5 g | (48 %) |