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Zucchini and Tomato Risotto Recipe

Looking for an easy zucchini and tomato risotto recipe? Learn how to make zucchini and tomato risotto using healthy ingredients.


Submitted by nette1027

Makes 5 servings



risotto with tomatoes, zucchini, proscuitto

Recipe Ingredients for zucchini and tomato risotto

1 medium zucchini
2 tomatos
2 ounces Fontina cheese
1 tablespoon parsley, finely chopped
1/4 cup parmesean cheese
5 cups vegetable broth
1/2 cup dry white wine
1 tablespoon olive oil
1/3 cup minced onion
1 tablespoon finely chopped prosciutto
1 1/2 cups arborio rice

Recipe Directions for zucchini and tomato risotto

  1. wash and dice zucchini

  2. peel, seed and chop tomatoes

  3. saute zucchini and tomatoes until tender (around 5 min)

  4. set aside

  5. bring broth to simmer

  6. heat oil in sauce pan

  7. add onion and prosciutto and saute 1-2 minutes until onions begin to soften, not brown

  8. add rice and stir to coat

  9. add wine and stir until absorbed

  10. add broth 1/2 cup at a time reserve 1/4 cup

  11. add reserved broth, the zucchini/tom mixture, and the cheese and stir until cheese is melted and combined

Categories

Rice, Main Dish, Italian, Simmer

Nutrition Facts
Serving Size 436.7g
Amount Per Serving
Calories
374
Calories from Fat
86
% Daily Value*
Total Fat
9.6g
15%
Saturated Fat
3.9g
19%
Trans Fat
0.0g
Cholesterol
19mg
6%
Sodium
964mg
40%
Potassium
526mg
15%
Total Carbohydrates
51.3g
17%
Dietary Fiber
2.7g
11%
Sugars
3.4g
Protein
14.8g
Vitamin A 14% Vitamin C 24%
Calcium 15% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in cholesterol
  •   Bad points
  • High in sodium
  • Contains alcohol
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