Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Risotto with Zucchini, Carrots and Parmesan Recipe
    Lost? Site Map

    Risotto with Zucchini, Carrots and Parmesan

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

    Sort by:

    • on August 19, 2003

      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

      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

      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
    • on July 05, 2007

      My first time making risotto, this was popular with friends and family alike. I adjusted the vegetable amounts to utlize some broccoli that needed to be used up. I only used about 8 1/2 cups of the broth. It reheats well which is good since it makes enough for a small army!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 01, 2006

      I really liked this. I went through EVERY risotto recipe here on ZAAR to find what I thought would be the best one for me to try for my first attempt at risotto. This recipe was excellent. Served it with salmon steaks and broccoli..PERFECT. Thanks for a great recipe Evelyn!

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    Advertisement

    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%

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites