Zucchini lemon risotto with toasted almonds and roasted red capsicum
This zingy risotto combines simple flavours beautifully for a perfect, satisfying meal that tastes fresh and light. There is a decent amount of hands-on time required for this dish, as a good risotto requires regularly stirring, but the effort is absolutely worth it! Pantry items needed: olive oil, white wine (optional), salt, freshly ground black pepper; Hands-on: 40-45 mins, ready in: 40-45 mins; Cooking equipment: baking tray, large pot; Use within 5 days of receiving your meal kit.
Ingredients
Boiling water, Red capsicum, Zucchini, Arborio rice, Brown onion, Dry white wine (pantry item), Almond, slivered, Lemon, Vegetable stock cube, Olive oil (pantry item), Garlic, Parsley, Freshly ground black pepper (pantry item), Salt (pantry item), Zucchini lemon risotto herb mix (Dried thyme, Rosemary dried).
Nutritional information
Serving size: 495g | Per serve | Per 100g |
---|---|---|
Energy | 2271.1kJ | 458.8kJ |
542.8Cal | 109.7Cal | |
Protein | 14.1g | 2.8g |
Fat, total | 16.8g | 3.4g |
• saturated | 1.5g | 0.3g |
Carbohydrate | 70.3g | 14.2g |
• sugars | 9.4g | 1.9g |
Sodium | 316.9mg | 64mg |