This creamy, high-protein risotto made with crisp zucchini and full-flavored beans quickly makes you forget that it's actually a "fake risotto." Lemon, herbs, Parmesan, and crème fraîche provide a refreshing finish.
High-protein "fake risotto" made from zucchini and beans
A delicious high-protein fake risotto made from zucchini and beans.
SimplyLevel
20 min.working hours
from Paulina
Ingredients
- 1 tbspolive oil
- 2Zucchini (1 coarsely grated, 1 cut into slices about 1 cm thick)
- 2 cloves of garlic, grated
- ½ lemon (zest) plus lemon wedges for serving
- 1 glasswhite organic beans with liquid
- 1 heaped tablespooncrème fraîche (or vegan alternative)
- 50 gParmesan
- 15 gfinely chopped parsley
- A handful of fresh basil leaves
To serve
- something extra virgin olive oil
- something Parmesan
- optional pine nuts or sunflower seeds
Nutritional values per serving
The nutritional values refer to 1 serving of risotto:
400
calories
21.96 g
protein
32.63 g
carbohydrates
20.22 g
Fat
preparation
-
Fry the zucchini slices in a pan with 1 tablespoon of olive oil over medium heat until golden brown. Remove and set aside.
-
Add the grated zucchini and garlic to the pan and sauté for 2-3 minutes. Add the lemon zest.
-
Add the beans with their liquid and stir well . Stir in the crème fraîche and simmer the mixture over low heat until it becomes creamy.
-
Stir in Parmesan, chopped parsley, and basil . Season with salt and pepper. Top with the sautéed zucchini slices, extra Parmesan , and olive oil . Optionally garnish with toasted pine nuts or sunflower seeds.
Notice
Pine nuts or sunflower seeds can increase these values.
A handful (approx. 10 g of pine nuts) adds, for example, about 67 kcal and 7 g of fat.