Zucchini And Tomato Risotto
Ingredients
Instructions
- 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.
- To finish, add grated zucchini and remove from heat. Cover and set aside for 5 mins. Fold in tomato and parmesan. Season and serve.
Nutrition & Diet Analysis (per serving)
394
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).