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Recipe by
A fresh and simple risotto, ideal for a light lunch. Nickel-free and dairy-free, also perfect for those following a vegan diet.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Bring the water to a boil in the rice pot and salt it to taste.
Step 2 of 5: Grate the zucchini and sauté them over low heat in the pan with the lemon.
Step 3 of 5: Cook the rice and, after draining it, combine it with the seasoning, adding the mint leaves cut into small pieces.
Step 4 of 5: Brown everything in the pan for a few minutes, stirring continuously so it does not stick.
Step 5 of 5: Serve in plates or bowls, and if desired garnish with some lemon zest, fresh Parmesan, and pepper.
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving338 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,556 kJ372 kcal | 460 kJ110 kcal |
| Fat | 0.51 g | 0.15 g |
| of which saturated fatty acids | 0.14 g | 0.04 g |
| Carbohydrates | 84.97 g | 25.14 g |
| of which sugars | 3.79 g | 1.12 g |
| Fibre | 3.85 g | 1.14 g |
| Protein | 10.24 g | 3.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
