Caramelized Onion Risotto with Zucchini
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
10.59 oz
Arborio rice
7.06 oz
onion
7.06 oz
zucchini
33.80 fl oz
vegetable broth
1.77 oz
parmesan cheese
1.77 oz
butter
1.01 fl oz
olive oil
0.18 oz
Salt
0.07 oz
Black pepper
Directions
Step 1
Heat olive oil in a large saucepan over medium heat. Add the onions and cook until caramelized, stirring occasionally, for about 15 minutes.
Step 2
Add the zucchini to the saucepan and cook for another 5 minutes, until slightly softened.
Step 3
Add the Arborio rice to the saucepan and cook for 2 minutes, stirring constantly.
Step 4
Gradually add the vegetable broth to the saucepan, 1 cup at a time, stirring constantly until the liquid is absorbed before adding more.
Step 5
Once all the broth has been added and absorbed, remove the saucepan from heat. Stir in the butter and Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.
Nutrition Facts
Fat:
8 g
(72
kcal)
Protein:
7 g
(28
kcal)
Carbohydrates:
50 g
(200
kcal)
| Calories | 13.23 kcal | 0.66% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.1323 g | 0.12% |
| Fat | 0.3528 g | 0.25% |
| Carbohydrates | 2.205 g | 0.44% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.1323 g | 0.35% |
| Sugars | 0.1323 g | 0% |
| Protein | 0.3087 g | 0.36% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.441 mg | 0.09% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 0.3528 mg | 0.07% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.441 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.1764 mg | 13.57% |
| Vitamin B12 | 0.0882 mcg | 3.68% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.2646 mg | 0.05% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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