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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 259.6
  • Total Fat: 16.9 g
  • Cholesterol: 47.2 mg
  • Sodium: 475.8 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 9.9 g

View full nutritional breakdown of Courgette and Ricotta Risotto calories by ingredient
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Courgette and Ricotta Risotto

Submitted by: CHARLIEAOK1


Number of Servings: 6

Ingredients

    75g unsalted butter
    4 baby courgettes, diced
    handful chopped parsley
    1 finely sliced onion
    2 crushed cloves garlic
    275g arborio rice
    900ml chicken stock (kept hot in a pan over a low heat)
    100g ricotta cheese
    100g parmesan cheese, finely grated

Directions

Melt 25g of the butter in a frying pan and add the zucchini. Cook over a medium heat until tender (around 5 minutes). Take off the heat, stir in the parsley and leave to one side
Melt the remaining butter in a large pan and add the onion and garlic. Cook for 2-3 minutes over a medium heat until softened. Add the rice and cook for 1 minute. Add one ladle of the stock and allow to bubble. Stir until absorbed and add another ladle. Continue with this until all the stock is absorbed or the rice is cooked al dente (around 15-20 minutes). Take off the heat and stir in the zucchini, ricotta and parmesan. Season to taste and allow to sit for 2 minutes before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user CHARLIEAOK1.






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