This seasonal sweet corn zucchini parmesan risotto is super-creamy and packed with tender zucchini and fresh sweet corn. Made entirely in one skillet in only 30 minutes
Ingredients For Sweet Corn Zucchini Parmesan Risotto Recipe
2 Medium zucchini, diced into 1 in cubes
3 Ears corn, shucked and kernels removed from cob
2 tablespoon Butter
1 tablespoon Olive oil
3 Cloves garlic, minced
0.75 cup Arborio rice
0.25 cup White wine
2 cup Hot chicken broth
0.25 cup 1/2 and 1/2 cream
0.5 cup Grated parmesan cheese
As required Salt and pepper to taste
2 tablespoon Parsley, minced
Nutrition value
361
calories per serving
8 g Fat28 g Protein39 g Carbs3 g FiberOther
Current Totals
8 g Fat
28 g Protein
39 g Carbs
3 g Fiber
MacroNutrients
Carbs
39 g
Protein
28 g
Fiber
3 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
201 mg
Iron
3 mg
Vitamin A
202 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
24 mcg
Vitamin B12
0 mcg
Vitamin C
10 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
60 mg
Manganese
2 mg
Phosphorus
299 mg
Selenium
24 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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