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Ingredients
US|METRIC
4 SERVINGS
- 1 yellow onion (medium, about 185 g)
- 1 large carrot (about 75 g)
- 1 celery stalk (about 50 g)
- 1 handful flat leaf Italian parsley (stalks, about 25 g)
- 2 bay leaves
- 2 medium zucchini (about 9 ounces or 250 g)
- 4 zucchini blossoms (optional)
- 4 Tbsp. extra-virgin olive oil
- 1 yellow onion (medium, about 185 g, finely chopped)
- 10.5 oz. risotto rice (such as carnaroli or Arborio)
- 1/2 cup dry white wine (such as pinot gris or Chardonnay)
- 5 cups vegetable broth (see recipe above)
- 2 oz. grated pecorino cheese (plus more for serving)
- salt
- freshly ground black pepper
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories530Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol15mg5% |
Sodium1570mg65% |
Potassium540mg15% |
Protein12g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate74g25% |
Dietary Fiber5g20% |
Sugars10g |
Vitamin A90% |
Vitamin C60% |
Calcium20% |
Iron20% |
* 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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