Directions:
- In a medium saucepan, melt 2 tablespoon butter over medium heat. Add the onion and 1/4 teaspoon each salt and pepper and cook, stirring, until golden, about 5 minutes. Stir in the rice and 3 cups chicken broth and bring to a boil. Lower the heat, cover and cook until tender, about 20 minutes.
- Meanwhile, in a large skillet, cook the sausage, breaking it up, over medium heat until no longer pink, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate. Add the zucchini to the skillet and cook until tender, about 4 minutes. Return the sausage to the skillet, add the remaining 1 cup chicken broth and 1/2 cup water and cook, stirring, until heated through, about 2 minutes.
- Stir in the rice along with 1/2 cup parmesan, the parsley and the remaining 2 tablespoon butter. Top with the remaining 1/4 cup parmesan and the pine nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 724.49 Kcal (3033 kJ) | ||
| Calories from fat | 369.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.03g | 63% | |
|---|---|---|---|
| Cholesterol | 90.11mg | 30% | |
| Sodium | 1567.67mg | 65% | |
| Potassium | 564.34mg | 12% | |
| Total Carbs | 63.12g | 21% | |
| Sugars | 1.67g | 7% | |
| Dietary Fiber | 1.82g | 7% | |
| Protein | 22.09g | 44% | |
| Vitamin C | 28mg | 47% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4.5mg | 25% | |
| Calcium | 257.9mg | 26% | |
| Amount Per 100 g | |||
| Calories | 163.12 Kcal (683 kJ) | ||
| Calories from fat | 83.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.24g | 63% | |
|---|---|---|---|
| Cholesterol | 20.29mg | 30% | |
| Sodium | 352.96mg | 65% | |
| Potassium | 127.06mg | 12% | |
| Total Carbs | 14.21g | 21% | |
| Sugars | 0.38g | 7% | |
| Dietary Fiber | 0.41g | 7% | |
| Protein | 4.97g | 44% | |
| Vitamin C | 6.3mg | 47% | |
| Iron | 1mg | 25% | |
| Calcium | 58.1mg | 26% | |
* 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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