Sweet Corn Zucchini Risotto Recipe
Recipe By Bowl of Delicious
This vegetarian sweet corn and zucchini risotto recipe is such a great way to enjoy summer produce-the zucchini is grated, so it melts into every bite while still maintaining a great texture, and the corn cobs are used to add flavor and starch to the broth base.
4.4
23 Rating -
Rate
Non Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Sweet Corn Zucchini Risotto Recipe
- 1/2 tablespoon Extra virgin olive oil
- 1/4 Onion Chopped
- 1/2 Cloves garlic minced
- 1/4 cup Arborio rice or other type of rice, see notes
- As required Kosher salt to taste
- As required Black pepper to taste
- 0.13 cup Dry white wine such as pinot grigio or sauvignon blanc
- 1 cup Chicken stock/broth more if needed, or vegetable broth, or water
- 3/4 Medium zucchini grated
- 1/2 Ears corn kernels removed, cobs reserved
- 0.19 cup Parmesan Cheese Grated
- 0.06 cup Parsley Chopped
Nutrition
value
value
579
calories per serving
15 g Fat49 g Protein53 g Carbs4 g FiberOther
Current Totals
- Fat15g
- Protein49g
- Carbs53g
- Fiber4g
MacroNutrients
- Carbs53g
- Protein49g
- Fiber4g
Fats
- Fat15g
Vitamins & Minerals
- Calcium295mg
- Iron6mg
- Vitamin A540mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B39mg
- Vitamin B6< 1mg
- Vitamin B955mcg
- Vitamin B12< 1mcg
- Vitamin C23mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium105mg
- Manganese2mg
- Phosphorus489mg
- Selenium44mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Bowl of Delicious