Risotto mit Zucchini

Risotto mit Zucchini

4.9 63 rating
Prep. 20min
Total 50min
2 Portionen

Ingredients

  • Parmesan in Stücken
    25 g
  • Knoblauchzehe klein
    1
  • Zwiebel klein, halbiert
    1
  • Butter
    20 g
  • Pancetta in Würfeln (5 mm) oder in Streifen (1 cm)
    25 g
    25 g Speckwürfel
  • Zucchini klein, in Scheiben (5 mm)
    250 g
  • Risottoreis
    130 g
  • Fleischbrühe, flüssig heiß
    350 g
  • Salz
    ¼ TL
  • Pfeffer
    1 Prisen
  • Petersilie gehackt
    ½ EL

Difficulty

easy


Nutrition per 1 Portion

Protein 13 g
Calories 1764 kJ / 422 kcal
Fat 17 g
Fiber 2.5 g
Carbohydrates 52 g

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