Trahanoto With Courgettes (zucchini) And Ricotta

FOODISTA
14Ingredients
35Minutes
420Calories

Ingredients

US|METRIC
  • 2 tablespoons butter
  • 200 grams courgettes (/zucchini, about 1 medium, chopped)
  • 1 handful fresh mint leaves (torn)
  • 1 handful fresh parsley (chopped)
  • 4 shallots (finely chopped)
  • 1 clove garlic (finely chopped)
  • 300 grams risotto rice (or trahanoto)
  • 1 glass white wine
  • 900 milliliters vegetable stock
  • 100 grams ricotta (fresh)
  • 100 grams grated Parmesan
  • salt
  • pepper
  • lemon zest (Optional: fresh)
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    Directions

    1. In a sauté pan, melt half the butter over medium heat. Once the butter is melted, sauté the courgettes until tender, about 5 minutes. Stir in the mint and parsley. Transfer to a plate and set aside.
    2. In the same pan, melt the remaining butter. Add the shallots and garlic and sauté until softened, about 2-3 minutes.
    3. Add the trahanoto or risotto, and stir with a wooden spoon, until all the grains are coated and glistening. Pour in the wine and stir until completely absorbed.
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    NutritionView More

    420Calories
    Sodium43% DV1040mg
    Fat17% DV11g
    Protein29% DV15g
    Carbs20% DV59g
    Fiber12% DV3g
    Calories420Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol35mg12%
    Sodium1040mg43%
    Potassium500mg14%
    Protein15g29%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate59g20%
    Dietary Fiber3g12%
    Sugars3g6%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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