Zucchini and Tomato Risotto Recipe | Yummly

Zucchini and Tomato Risotto

RECIPESPLUS
7Ingredients
40Minutes
370Calories

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 1 onion (finely chopped)
  • 7 ounces arborio rice
  • 2 cups chicken stock (diluted with 2 cups water and warmed)
  • 2 zucchini (grated)
  • 3 tomatoes (deseeded, diced)
  • 1 1/2 ounces Parmesan cheese (grated)
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    Directions

    1. Heat oil in a heavy-bottomed saucepan over medium heat. Add onion and cook, stirring, for 5 min, until soft. Add rice and cook for 1 min. Add a ladle of warm stock and cook, stirring, until stock is absorbed. Add remaining stock, 1 ladle at a time, absorbing between additions, until rice is cooked through. This should take around 20 mins.
    2. To finish, add grated zucchini and remove from heat. Cover and set aside for 5 mins. Fold in tomato and parmesan. Season and serve.
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    NutritionView More

    370Calories
    Sodium15% DV360mg
    Fat17% DV11g
    Protein25% DV13g
    Carbs18% DV53g
    Fiber16% DV4g
    Calories370Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol10mg3%
    Sodium360mg15%
    Potassium690mg20%
    Protein13g25%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate53g18%
    Dietary Fiber4g16%
    Sugars9g18%
    Vitamin A20%
    Vitamin C50%
    Calcium15%
    Iron10%

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

    Recipe Tags

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