with roasted zucchini and parmesan
1 Prep the ingredients: Preheat the oven to 400 degrees. In a
small pot, bring the stock concentrates and 8 cups water to a
simmer over low heat. Halve, peel, and finely dice the onion. Cut
the zucchini into ½-inch cubes. Mince or grate the garlic. Zest
and halve the lemon.
2 Roast the zucchini: Toss the zucchini on a baking sheet with
a large drizzle of oil and a pinch of saltand pepper. Place in the
oven for about 20 minutes, tossing halfway through cooking,
until golden brown.
3 Start the risotto: Meanwhile, heat 2 Tablespoon butter in a
large pan over medium heat. Add the onion and garlic and cook,
tossing, for 5-6 minutes, until softened. Season with salt and
pepper. Add the Arborio rice to the pan and cook, tossing, for
another 1-2 minutes, until translucent. Add the entire bunch of
thyme to the pan.
4 Begin adding the stock to the pan, ¼ cup at a time, until
absorbed, stirring after each addition. Continue until the rice is
al dente, 25-30 minutes. Season with salt and pepper. The sauce
should be thick but fairly loose. Discard the thyme stems.
HINT: Some of the thyme leaves should fall off into the risotto
while it infuses.
5 Finish the risotto: Once the risotto is al dente, stir in the
shrimp and Parmesan. Stir for 1-2 minutes, until the shrimp are
opaque. Stir in 1 teaspoon lemon zest and a squeeze of lemon.
Taste and season with salt and pepper.
6 Plate: Serve the risotto topped with a mound of zucchini.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (459g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 632 | ||
Calories from Fat: 144 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 248.7mg | 77 % | |
Sodium 356.5mg | 12 % | |
Potassium 797.6mg | 21 % | |
Total Carbohydrate 86g | 25 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 77.7g | ||
Protein 38.7g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 632
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