zh-hantzh-hansen
Latest
Home / Recipes / Tomato and Zucchini Risotto
Tomato and Zucchini Risotto

Tomato and Zucchini Risotto

Tomato and Zucchini Risotto
Serves 4
Write a review
Print
258 calories
46 g
0 g
4 g
4 g
1 g
238 g
243 g
4 g
0 g
3 g
Nutrition Facts
Serving Size
238g
Servings
4
Amount Per Serving
Calories 258
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 243mg
10%
Total Carbohydrates 46g
15%
Dietary Fiber 1g
5%
Sugars 4g
Protein 4g
Vitamin A
14%
Vitamin C
22%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup Arborio rice (160g), washed and drained
  2. 1 tablespoon olive oil
  3. half cup onion, thinly sliced
  4. 1 clove garlic, minced
  5. 1 cup tinned or fresh Roma style tomatoes, diced
  6. half cup dry white wine
  7. 1 cup chicken or vegetable stock
  8. 1 cup grated zucchini
  9. half cup fresh coriander leaves
Instructions
  1. Heat 1 teaspoon oil in pan over medium heat, brown garlic and onion then pour into a rice cooker.
  2. Add rice, tomatoes, wine and stock to the rice cooker, stir to mix well then cook with lid on.
  3. Meanwhile, heat remaining oil in pan over medium heat and fry zucchini for 2 minutes.
  4. When rice is cooked and kept warm for 5 minutes, fluff rice then add zucchini and coriander leaves. Stir gently to mix well. Add salt and pepper to taste
Seasoning
  1. pinch of salt
  2. pinch of ground black pepper
beta
calories
258
fat
4g
protein
4g
carbs
46g
more
Private Dietitian http://www.privatedietitian.com/

Leave a Reply

Your email address will not be published. Required fields are marked *

*