Directions:
- Elt 1T of butter in a heavy casserole pot over medium low heat. Meanwhile put the stock in a pan over low heat. Add garlic, pepper flakes (or chile) and onion and sauté until soft, about 5 minutes - don't let it brown. Add zucchini, lemon zest, a few grinds of fresh pepper and 1/2t salt. This will draw the water out of the zucchini. Turn the heat up to medium and cook until the water comes out of the zucchini and evaporates again, stirring regularly.
- Move zucchini to the sides of pan and add another tablespoon of butter, allow it to melt and start sizzling. Add the rice and stir it all together allowing the rice to absorb the moisture of the butter and vegetables. Cook, stirring constantly for about a minute, don't let it stick. Add the wine and continue stirring until absorbed, about 2 minutes. Add stock by the ladle until it has been absorbed stirring constantly. After your first addition of stock has been absorbed add 1T of lemon juice with the next round of stock.
- When the rice is almost done but just slightly al dente take the heat off the bottom of the pot and stir in remaining butter, cheese and parsley. Taste for seasoning. Add another tablespoon of lemon juice and stir into the risotto.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 740.09 Kcal (3099 kJ) | ||
| Calories from fat | 125.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.94g | 21% | |
|---|---|---|---|
| Cholesterol | 35.56mg | 12% | |
| Sodium | 771.08mg | 32% | |
| Potassium | 704.05mg | 15% | |
| Total Carbs | 110.18g | 37% | |
| Sugars | 13.05g | 52% | |
| Dietary Fiber | 2.87g | 11% | |
| Protein | 24.51g | 49% | |
| Vitamin C | 22mg | 37% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 43.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 96.6 Kcal (404 kJ) | ||
| Calories from fat | 16.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 21% | |
|---|---|---|---|
| Cholesterol | 4.64mg | 12% | |
| Sodium | 100.65mg | 32% | |
| Potassium | 91.9mg | 15% | |
| Total Carbs | 14.38g | 37% | |
| Sugars | 1.7g | 52% | |
| Dietary Fiber | 0.37g | 11% | |
| Protein | 3.2g | 49% | |
| Vitamin C | 2.9mg | 37% | |
| Iron | 0.1mg | 2% | |
| Calcium | 5.6mg | 4% | |
* 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.
Try this similar recipes
-
Pumpkin Risotto
Butter, Onion, chopped, Minced fresh garlic (optional) and 9 more.. -
Savory Meatball Soup
Butter, unsalted, Red onion, chopped coarsely and 20 more.. -
Lobster Bisque
Butter, Onion, chopped, Garlic, minced, Carrot, chopped and 10 more.. -
Leek and Green Garlic Risotto
Leeks, Heads green garlic, Unsalted butter, White wine and 11 more.. -
Risotto With Sun-Dried Tomatoes
Chicken broth or 4 1/2 cups chicken stock, Butter and 8 more.. -
Chicken and Rice Casserole
Vegetable oil, Onion, chopped, Garlic, minced and 9 more.. -
Spiced Parsnip Soup
Olive oil, Parsnip, peeled, chopped, Onion, chopped and 9 more.. -
Skillet Ziti with Chicken and Broccoli
Boneless skinless chicken breasts , cut into 1/2-inch str... and 13 more.. -
Yummy Lasagna Recipe
Olive oil, plus extra for pan, Ground beef, Onion, chopped and 14 more.. -
Mama's Lasagna (Patrick and Gina Neely)
Olive oil, plus extra for pan, Ground beef or turkey and 15 more.. -
Chicken and Corn Chowder With Sweet Potatoes
Whole milk, Corn muffin mix, Butter, Onion, diced and 11 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
