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🍽️ Colorful Risotto with Roasted Vegetables and Zucchini Piccata Milanese

576 kcal · 30 min · 4 servings

Ingredients

• Red bell peppers 3 pcs
• Carrots 2 pcs
• Parsnips 2 pcs
• Garlic cloves 1 pcs
• Oil 9 tbsp
• Salt pinch
• Pepper, black ground pinch
• Vegetable broth 1200 ml
• Onions, yellow 1 pcs
• Risotto rice 300 g
• Zucchini 2 pcs
• Eggs 2 pcs
• Wheat flour, Type 405 100 g
• Water 40 ml
• Parmesan, grated 80 g
• Parsley, fresh 40 g

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with fan.
2. 2. Wash the peppers thoroughly.
3. 3. Cut the peppers in half lengthwise.
4. 4. Remove the stems from the peppers.
5. 5. Cut the peppers into strips about two centimeters wide.
6. 6. Peel the carrots and parsnips.
7. 7. Cut the peeled vegetables into slices about one centimeter thick.
8. 8. Lightly press the garlic cloves with the side of a knife blade.
9. 9. Place the vegetables, garlic, two tablespoons of oil, salt, and pepper in a bowl.
10. 10. Season everything well.
11. 11. Line a baking tray with baking paper.
12. 12. Spread the vegetables evenly on the tray.
13. 13. Roast the vegetables for about 15 minutes.
14. 14. Prepare the vegetable broth according to package instructions if necessary.
15. 15. Bring the broth to a boil in a pot.
16. 16. Halve the onion and peel it.
17. 17. Dice the onion finely.
18. 18. Heat one tablespoon of oil in a pot over medium to high heat.
19. 19. Sauté the onion cubes for about one minute until translucent.
20. 20. Add the rice to the pot.
21. 21. Toast the rice for two to three minutes.
22. 22. Wait until the rice starts to stick slightly to the bottom.
23. 23. Deglaze the risotto with one ladle of broth.
24. 24. Let the liquid reduce.
25. 25. Cover the rice with more broth.
26. 26. Simmer the risotto for about 20 minutes over low to medium heat.
27. 27. Stir the risotto occasionally.
28. 28. Add a little more broth if needed.
29. 29. Ensure the rice is always lightly covered with liquid.
30. 30. Wash the zucchini.
31. 31. Cut off the ends of the zucchini.
32. 32. Slice the zucchini into rounds about one centimeter thick.
33. 33. Whisk eggs, flour, water, half a teaspoon of salt, and pepper in a bowl.
34. 34. Stir in half of the Parmesan cheese into the egg mixture.
35. 35. Heat six tablespoons of oil in a large frying pan over medium heat.
36. 36. Coat the zucchini slices in the cheese-egg mixture.
37. 37. Fry the zucchini for about four minutes until golden brown on all sides.
38. 38. Let the finished piccatas drain on kitchen paper.
39. 39. Repeat the process until all zucchini slices are fried.
40. 40. Wash the parsley.
41. 41. Shake the parsley dry.
42. 42. Finely chop the parsley leaves.
43. 43. Add the remaining Parmesan to the risotto.
44. 44. Fold in the parsley into the risotto.
45. 45. Season the risotto with salt and pepper to taste.
46. 46. Take the vegetables out of the oven.
47. 47. Remove the garlic clove from the vegetables.
48. 48. Season the vegetables with salt if needed.
49. 49. Plate the risotto, vegetables, and zucchini piccatas.
50. 50. Serve the dish.

Nutrition per serving

• kcal: 576
• Protein: 20 g · Fett/Fat: 25 g · Carbs: 66 g