Ingredients
Utensils
Stovetop, Pot (small), Kettle, Frying pan, Grater
recipe
Step 1
Peel and mince the shallots.
Step 2
Add them to a pan with a dab of butter. Cook for one minute. Next, add the rice and mix.
Step 3
Add the wine and leave to cook until it absorbs, stirring frequently.
Step 4
Boil 1 cup of water per person and dissolve the vegetable stock in it.
Step 5
Add a ladle of stock to the rice and stir frequently as it absorbs.
Step 6
Continue until there's no more stock. After 18-20 minutes, the rice should be cooked.
Step 7
Wash and chop the zucchini into round slices.
Step 8
In a large frying pan, add a drizzle of olive oil and cook them on high heat for 5 minutes.
Step 9
Add a bit of water, cover and let cook for 5 minutes.
Step 10
Once the rice is cooked, add the parmesan, (optional: add a dab of butter), salt, pepper and mix together.
Step 11
Add the zucchini and mix (optional: add some thyme or rosemary) and mix well.
Step 12
Serve the risotto into bowls, sprinkle with salt & pepper and lemon zest for an extra kick. You can also add pine nuts or shaved almonds. Enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 368 cal. |
| Fat | 8 g |
| Carbohydrates | 60 g |
| Protein | 9 g |
| Fiber | 2 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Zucchini risotto" contains 368 Energy, 8 g of Fat, 60 g of Carbohydrates, 9 g of Protein, 2 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
B Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
Scores computed by
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