Zucchini Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 28.5 μg | (48 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 400 mg | (10 %) | ||
| Calcium | 287 mg | (29 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 onion
- 80 grams butter
- 1 bay leaf
- 200 grams Frozen pea
- 250 grams small Zucchini
- 125 milliliters dry white wine
- 750 milliliters Vegetable broth
- 250 grams Arborio rice
- 80 grams Parmesan (freshly grated)
- salt
- freshly ground pepper
Preparation steps
Peel onion and chop finely. Heat 30 grams (approximately 1 ounce) of butter in a saucepan and saute onion. Add rice and saute until translucent. Deglaze pan with wine and cook rice, stirring, until all wine is absorbed. Add hot broth and cook rice, stirring frequently, until almost all liquid is absorbed. Add bay leaf and continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Meanwhile, rinse zucchini, dry and cut into 1-2 cm (approximately 0,5-1 inches) pieces. Combine peas and zucchini pieces, add to rice and cook together for about 5 minutes. Season with salt and pepper. Add remaining butter and half of parmesan, stir. Remove bay leaf, place risotto in bowls and serve sprinkled with remaining parmesan.
