Directions:
- Gently Wash the blossoms, removing the stems and pistils, pat the blossoms dry and slice thinly.
- Heat the olive oil in a saucepan over medium heat and sweat the shallot until it has becomes translucent, but not brown.
- Add the rice and cook, stirring, until the grains have become translucent; about 4 minutes.
- Add 1/2 cup of the Prosecco and stir until absorbed
- Begin adding the broth 1/2 cup at a time, stirring until each addition is absorbed.
- When the rice is almost done stir in the zucchini blossoms.
- When rice is al dente, remove from heat, stir in Asiago and 3 TB butter.
- Cover and let stand for about 5 minutes.
- Remove cover and stir in the remaining warm Prosecco.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 435.37 Kcal (1823 kJ) | ||
| Calories from fat | 311.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.62g | 53% | |
|---|---|---|---|
| Cholesterol | 91.11mg | 30% | |
| Sodium | 17.73mg | 1% | |
| Potassium | 128.32mg | 3% | |
| Total Carbs | 23.52g | 8% | |
| Sugars | 1.32g | 5% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 3.24g | 6% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 9.1mg | 51% | |
| Calcium | 17.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 366.23 Kcal (1533 kJ) | ||
| Calories from fat | 262.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.12g | 53% | |
|---|---|---|---|
| Cholesterol | 76.64mg | 30% | |
| Sodium | 14.92mg | 1% | |
| Potassium | 107.94mg | 3% | |
| Total Carbs | 19.78g | 8% | |
| Sugars | 1.11g | 5% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 2.72g | 6% | |
| Vitamin C | 4.1mg | 8% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 7.7mg | 51% | |
| Calcium | 14.8mg | 2% | |
* 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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