Zucchini Risotto

Sobre Dulce y Salado
Reviews(1)
Zucchini Risotto
11
10
880
60

Description

Rich in flavor, this savory vegetarian Zucchini Risotto is a great option for those who cannot or do not want to eat meat. Cooked in a white wine sauce, this risotto is full of sauteed onion, garlic and zucchini. Roasted zucchini and asparagus make the perfect topping for this creamy vegetable risotto. Sprinkled with fresh feta cheese, this Zucchini Risotto makes an elegant dinner entree that can be individually plated or served as a main entree to pass around the table.

Ingredients

  • 300 grams arborio rice
  • 1 zucchini (diced)
  • 1/2 onions (diced)
  • 1 clove garlic (minced)
  • 10 stalks asparagus
  • 1/2 cup white wine
  • 1 liter vegetable broth
  • 100 grams feta cheese (crumbled)
  • salt and ground black pepper
  • olive oil

Directions

  1. 1Preheat the oven to 220 Celsius.
  2. 2Saute the onion, garlic, and half the zucchini in a little olive oil. Add the rice and cook for 1-2 minutes, stirring constantly.
  3. 3Add the wine and cook until absorbed. Add the broth, little by little, stirring from time to time. Cook for a total of 30 minutes on low heat.
  4. 4Saute the asparagus and the remaining zucchini in oil with a pinch of salt. Remove from heat after 3-5 minutes and place into the oven. Bake until golden brown.
  5. 5Place the risotto into serving dishes and top with the roasted vegetables. Sprinkle with feta.
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NutritionView more

880Calories
Sodium107%DV2560mg
Fat34%DV22g
Protein39%DV20g
Carbs45%DV136g
Fiber32%DV8g

PER SERVING *

Calories880Calories from Fat200
% DAILY VALUE*
Total Fat22g34%
Saturated Fat9g45%
Trans Fat
Cholesterol45mg15%
Sodium2560mg107%
Potassium650mg19%
Protein20g39%
Calories from Fat200
% DAILY VALUE*
Total Carbohydrate136g45%
Dietary Fiber8g32%
Sugars13g26%
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.