- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Energy 367.72 (Kcal)
- Carbohydrates 66.85 (g) of which sugars 0.39 (g)
- Proteins 10.74 (g)
- Fat 6.34 (g) of which saturated 2.31 (g)of which unsaturated 0.55 (g)
- Fibers 2.42 (g)
- Sodium 448.37 (mg)
Indicative values for a portion of 340 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes and Tips
Choose a rice suitable for risottos; I recommend Vialone Nano or Carnaroli.
Try to use small and firm zucchinis.
You can omit the garlic or replace it with half a chopped onion.
I used Philadelphia, but other types of creamy fresh cheese, like robiola or even ricotta, work well.
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