Risotto mit Zucchini

Risotto mit Zucchini

4.7 1.5K ratings
Prep. 20 min
Total 50 min
4 Portionen

Ingredients

  • Parmesan in Stücken
    50 g
  • Knoblauchzehe
    1
  • Zwiebel halbiert
    1
  • Butter
    40 g
  • Pancetta in Würfeln (5 mm) oder in Streifen (1 cm)
    50 g
    50 g Speckwürfel
  • Zucchini klein, in Scheiben (5 mm)
    500 g
  • Risottoreis
    250 g
  • Fleischbrühe, flüssig heiß
    700 g
  • Salz
    ½ TL
  • Pfeffer
    2 Prisen
  • Petersilie gehackt
    1 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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