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🍽️ Creamy Paprika Risotto with Zucchini and Roasted Almonds

482 kcal · 30 min · 4 servings

Ingredients

• Vegetable broth 900 ml
• Shallots 1 pc.
• Butter 1 tbsp
• Risotto rice 300 g
• Zucchini 1 pc.
• Pepper, red 1 pc.
• Almonds, sliced 4 tbsp
• Oil 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Herbs of Provence, dried 1 tsp
• Parmesan, grated 70 g

Instructions

1. 1. In a pot, bring the vegetable broth to a boil and keep warm. Halve the shallots, peel them, and cut into fine cubes. In a pot, sweat the butter and shallots with constant stirring for about 2 minutes until translucent. Add the risotto rice and toast for about 1–2 minutes.
2. 2. Add 1–2 ladles of broth and cook the risotto, stirring constantly, for about 20 minutes until al dente. Regularly add more broth so that the risotto is always lightly covered with liquid.
3. 3. Wash the zucchini, remove the ends, and grate coarsely. Wash the pepper, halve it, remove the core and seeds, and cut into cubes.
4. 4. Heat a pan over high heat and toast the almonds in it for about 2 minutes without fat until golden brown. Remove the toasted almonds from the pan.
5. 5. Heat the pan again with oil on high heat and sauté the zucchini together with the pepper for about 4 minutes. Season with salt, pepper, and herbs of Provence.
6. 6. Mix the Parmesan into the risotto and adjust seasoning. Stir in the zucchini-pepper vegetables and serve topped with almonds. Enjoy your meal!

Nutrition per serving

• kcal: 482
• Protein: 14 g · Fett/Fat: 22 g · Carbs: 55 g