Directions:
- In a large pot, heat olive oil and butter over medium-high heat. When the butter melts, add in the rice and pasta. Saute for 4 to 5 minutes, then add the shallots and saute 2 minutes more. Add the zucchini and mushrooms and mix to combine. Stir in the stock and bring the mixture to a simmer. Cover and cook for 14 to 16 minutes. Add the tomatoes, parsley, lemon zest and Parmesan. Season with the black pepper and salt, if needed. Transfer to a serving bowl and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.52 Kcal (1078 kJ) | ||
| Calories from fat | 84.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.39g | 14% | |
|---|---|---|---|
| Cholesterol | 17.15mg | 6% | |
| Sodium | 261.12mg | 11% | |
| Potassium | 612.12mg | 13% | |
| Total Carbs | 33.31g | 11% | |
| Sugars | 3.78g | 15% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 12.06g | 24% | |
| Vitamin C | 19.5mg | 32% | |
| Iron | 81.8mg | 455% | |
| Calcium | 118.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 84.98 Kcal (356 kJ) | ||
| Calories from fat | 27.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.1g | 14% | |
|---|---|---|---|
| Cholesterol | 5.66mg | 6% | |
| Sodium | 86.17mg | 11% | |
| Potassium | 202mg | 13% | |
| Total Carbs | 10.99g | 11% | |
| Sugars | 1.25g | 15% | |
| Dietary Fiber | 0.58g | 7% | |
| Protein | 3.98g | 24% | |
| Vitamin C | 6.4mg | 32% | |
| Iron | 27mg | 455% | |
| Calcium | 39.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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