Photo: Charles Deluvio
Courgette and peppers risotto
9 ingredients
Serves 3
openrecipes
A light and easy vegetarian risotto with white wine and summer vegetables.
Estimated Nutrition (whole recipe, rough)
518
Calories
16g
Protein
22g
Fat
59g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
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
- 2 medium courgettes
- 1 red pepper
- 1 yellow pepper
- 1 onion
- 1 tbsp light olive oil
- 200g risotto rice
- 400ml vegetable stock (made with two cubes if using cubes)
- 200ml white wine (or one small bottle) - Australian Chardonnay is recommended
- grated parmesan cheese to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes