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Risotto with Zucchini, Potatoes, and Pesto


Risotto with Zucchini, Potatoes, and Pesto Recipe

Ingredients:
  • 1 cup packed fresh basil leaves
  • 2 tablespoons pine nuts
  • 2 tablespoons blanched almonds
  • 2 garlic cloves, halved
  • ½ cup olive oil
  • Salt and freshly ground pepper
  • 6 cups homemade or canned chicken broth
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 1 medium zucchini, diced
  • Salt and freshly ground pepper
  • 2 cups Vialone Nano, Carnaroli, or Arborio rice
  • 2/3 cup pesto sauce
  • 1 cup diced boiled and peeled potatoes
  • ½ cup freshly grated Parmesan cheese, plus extra for topping
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 695kcal (35%)
Total Fat 39g (60%)
Saturated Fat 11g (53%)
Cholesterol 35mg (12%)
Total Carbohydrate 70g
Dietary Fiber 4g
Sugars 6g
Protein 16g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

35.0784349006


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