Simply Delicious · by Alida Ryder★ 5.0 (2)
Lemon Parmesan Zucchini Risotto
NUTRITION · PER SERVING40M COOK
CAL 35%·PRO 38%
CARBS 101G58% OF CAL
2G FIBER91G OTHER8G TOTAL SUGAR
FAT 20G26% OF CAL
6G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy lemon parmesan zucchini risotto combines tender zucchini with arborio rice stirred to a silky finish with butter and cheese. A light yet satisfying Italian-style main.
mainitalian🍳 skilletgluten freevegetarian
View the full recipe on Simply Delicious →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbsp olive oil
- 8 medium zucchini (approximately 500g/1lb of zucchini)
- 1 onion (finely chopped)
- 4 garlic cloves (minced/grated )
- 2 cups arborio rice
- 1 cup white wine
- 5-6 cups vegetable broth/stock
- 2 tbsp butter
- juice and zest of 1 lemon
- 1 cup grated Parmesan cheese
- salt and pepper (to taste )
At a glance
PER SERVING · TIME 40M
CAL 35%·PRO 38%
CARBS 101G58% OF CAL
2G FIBER91G OTHER8G TOTAL SUGAR
FAT 20G26% OF CAL
6G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1695mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 532mg
- Calcium
- 334mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1695MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.