
Devices & Accessories
Risotto mit Zucchini
Prep. 20 min
Total 50 min
4 Portionen
Ingredients
-
Parmesan in Stücken50 g
-
Knoblauchzehe1
-
Zwiebel halbiert1
-
Butter40 g
-
Pancetta in Würfeln (5 mm) oder in Streifen (1 cm)50 g
-
Zucchini klein, in Scheiben (5 mm)500 g
-
Risottoreis250 g
-
Fleischbrühe, flüssig heiß700 g
-
Salz½ TL
-
Pfeffer2 Prisen
-
Petersilie gehackt1 EL
Nutrition per 1 Portion
Calories
422 kcal /
1764 kJ
Protein
13 g
Fat
17 g
Carbohydrates
52 g
Fibre
2.5 g
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