Directions:
- Using a heavy sauce pot, heat the olive oil and saute the onions until translucent, approximately 2 to 3 minutes. Season with salt.
- Add the rice and toast for another minute. Add the white wine and vegetable stock and stir until a creamy consistency. Allow rice to cook for 15 minutes until rich and creamy.
- Once rice is cooked, add the zucchini, peppers, and tomato and mix well.
- To serve, place on large platter and garnish with basil leaves and cherry tomatoes.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 498.78 Kcal (2088 kJ) | ||
| Calories from fat | 28.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 5% | |
|---|---|---|---|
| Sodium | 12403.47mg | 517% | |
| Potassium | 259.09mg | 6% | |
| Total Carbs | 94.24g | 31% | |
| Sugars | 4.01g | 16% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 3.77g | 8% | |
| Vitamin C | 57.7mg | 96% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 19.6mg | 109% | |
| Calcium | 17mg | 2% | |
| Amount Per 100 g | |||
| Calories | 182.36 Kcal (764 kJ) | ||
| Calories from fat | 10.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.17g | 5% | |
|---|---|---|---|
| Sodium | 4534.81mg | 517% | |
| Potassium | 94.72mg | 6% | |
| Total Carbs | 34.45g | 31% | |
| Sugars | 1.47g | 16% | |
| Dietary Fiber | 0.48g | 5% | |
| Protein | 1.38g | 8% | |
| Vitamin C | 21.1mg | 96% | |
| Vitamin A | 0.4mg | 38% | |
| Iron | 7.2mg | 109% | |
| Calcium | 6.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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