Riso con Zucchine

Riso con Zucchine is a delightful Italian rice dish that showcases the fresh flavors of zucchini combined with the creaminess of cheese. This comforting vegetarian meal is perfect for a light lunch or dinner, bursting with seasonal vegetables and aromatic herbs.

Ingredients

• Arborio rice - 160 grams
• Zucchini - 200 grams, diced
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Parmesan cheese - 30 grams, grated
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
3. Stir in the diced zucchini and cook for another 5 minutes, until the zucchini is tender.
4. Add the Arborio rice to the saucepan, stirring to coat the rice with the oil and vegetables.
5. Gradually pour in the vegetable broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
6. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
7. Once cooked, remove from heat and stir in the grated Parmesan cheese, chopped basil, salt, and black pepper to taste.
8. Serve warm, garnished with additional basil if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 5 mg
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from zucchini, promoting good health.
• Provides a good source of carbohydrates and protein for energy.

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