Directions:
- Directions:
- In a skillet cook peppers in water and 2 tablespoons of butter, covered partially, over moderate heat, stirring occasionally, until very soft, about 20 minutes.
- Puree peppers in a food processor or blender and strain through a coarse sieve into a small bowl.
- Season puree with salt and pepper.
- In the cleaned skillet cook zucchini in 1 tablespoon remaining butter over moderate heat, stirring until crisp-tender, about 2 minutes, and season with salt and pepper.
- In a saucepan heat broth and keep at a bare simmer.
- In a heavy 2 to 3-quart saucepan cook shallot and garlic in remaining 2 tablespoons butter over moderately low heat until very soft but not browned, about 5 minutes.
- Stir in rice and cook over moderate heat, stirring constantly, until edges become translucent, about 5 minutes.
- Add wine and cook, stirring constantly, until wine is absorbed.
- Add about 1/2 cup simmering broth and cook, stirring constantly, until broth is absorbed.
- Continue adding broth, about 1/2 cup at a time, and cooking, stirring constantly and letting each addition be absorbed before adding the next, until rice is 'al dente', about 20 minutes.
- Remove pan from heat and stir in pepper puree, zucchini, Parmesan cheese, 1 tablespoon of parsley, and salt and pepper to taste.
- Sprinkle risotto with remaining 1 tablespoon parsley. Serves 4.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 718.69 Kcal (3009 kJ) | ||
| Calories from fat | 266.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.63g | 46% | |
|---|---|---|---|
| Cholesterol | 60.16mg | 20% | |
| Sodium | 1282.29mg | 53% | |
| Potassium | 742.95mg | 16% | |
| Total Carbs | 77.85g | 26% | |
| Sugars | 21.78g | 87% | |
| Dietary Fiber | 3.51g | 14% | |
| Protein | 24.24g | 48% | |
| Vitamin C | 128.8mg | 215% | |
| Vitamin A | 2.4mg | 80% | |
| Iron | 39mg | 217% | |
| Calcium | 330.7mg | 33% | |
| Amount Per 100 g | |||
| Calories | 29.69 Kcal (124 kJ) | ||
| Calories from fat | 11.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 46% | |
|---|---|---|---|
| Cholesterol | 2.49mg | 20% | |
| Sodium | 52.97mg | 53% | |
| Potassium | 30.69mg | 16% | |
| Total Carbs | 3.22g | 26% | |
| Sugars | 0.9g | 87% | |
| Dietary Fiber | 0.14g | 14% | |
| Protein | 1g | 48% | |
| Vitamin C | 5.3mg | 215% | |
| Vitamin A | 0.1mg | 80% | |
| Iron | 1.6mg | 217% | |
| Calcium | 13.7mg | 33% | |
* 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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