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    You are in: Home / Recipes / Risotto with Zucchini, Carrots and Parmesan Recipe
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    Risotto with Zucchini, Carrots and Parmesan

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    evelyn/athens's Note:

    A healthful, light risotto.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a saucepan, bring broth to boil and keep it at a bare simmer.
    2. 2
      In a kettle, cook zucchini and carrots in ½ cup of butter over moderate heat, stirring, for 5 minutes.
    3. 3
      Add rice and cook over moderately-high heat, stirring, for 2 minutes.
    4. 4
      Add 1 cup of stock and cook at a vigorous simmer, stirring, for 3-5 minutes, or until stock is absorbed.
    5. 5
      Add more stock, 1 cup at a time, stirring and simmering, until absorbed and rice begins to soften (about 6 cups of broth will have been absorbed).
    6. 6
      Add more stock, ½ cup at a time, in same manner, until rice is al dente.
    7. 7
      Stir in cream and remaining ¼ cup butter.
    8. 8
      Remove from heat and add Parmesan, parsley and basil and season to taste.
    9. 9
      Transfer to a heated serving bowl and serve immediately.

    Ratings & Reviews:

    • on August 19, 2003

      55

      Some recipes when they state 6-8 servings mean official serving sizes which in realiy equates to 3-4 servings for our family. Not this recipe! I had to use 2 pots and split the ingredients up and had plenty left over for lunch the next day despite everyone eating heaps. My 2 year old loved this which is great because she has been going through a fussy stage, and everyone else had seconds and thirds. I used vegetarian chicken flavoured vvegetable stock and substituted the parsley with lemon balm.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2011

      55

      added some fresh minced garlic. my roommates gobbled it up. soo happy with my first risotto experience

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2007

      55

      Great dish! I added couger gold cheese, paprika, juice of one lemon, and a touch of salt and pepper. I served it with salmon burgers. Delish!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Risotto with Zucchini, Carrots and Parmesan

    Serving Size: 1 (547 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 777.8
     
    Calories from Fat 324
    41%
    Total Fat 36.0 g
    55%
    Saturated Fat 21.5 g
    107%
    Cholesterol 94.1 mg
    31%
    Sodium 1688.3 mg
    70%
    Total Carbohydrate 89.9 g
    29%
    Dietary Fiber 5.3 g
    21%
    Sugars 6.4 g
    25%
    Protein 22.0 g
    44%

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