Photo: Sorin Gheorghita
Courgette risotto with deep-fried courgette flowers
22 ingredients
30 min + 1 hr
Serves 4
openrecipes
Creamy mascarpone and ricotta add a touch of luxury to this simple vegetable risotto. Omit the deep-fried courgette flowers to make a quick mid-week meal.
Estimated Nutrition (whole recipe, rough)
1589
Calories
73g
Protein
61g
Fat
176g
Carbs
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Chicken | 100g cooked | 165 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Vodka | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50g/2oz butter
- 1 onion
- 1 garlic
- 250g/9oz Arborio rice
- 150ml/5fl oz white wine
- 1 litre/1¾ pint chicken or vegetable stock
- 150g/5½oz courgette
- 3 tbsp mascarpone
- 40g/1½oz parmesan
- flavourless oil (such as vegetable oil
- 225g/8oz ricotta
- 1 lemon
- 8 courgette
- 1 tbsp fresh yeast
- pinch salt
- pinch sugar
- 175ml/6fl oz tonic
- 200g/7oz plain flour
- 25ml/1fl oz vodka
- 1 tsp cider vinegar
- 10g/¼oz basil
- 100ml/3½fl oz olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes