A fresh and simple risotto, ideal for a light lunch. Nickel and dairy-free, also perfect for those following a vegan diet.
Bring water to a boil in the pot for the rice and salt it to your liking.
Grate the zucchinis and sauté them over low heat in the pan with the lemon.
Cook the rice and after draining it, add it to the sauce along with the mint leaves cut into small pieces.
Sauté everything in the pan for a few minutes, stirring continuously to prevent sticking.
Serve on plates or bowls, and if desired, garnish with lemon zest, fresh parmesan, and pepper.
Serve immediately
Possible variations: add a grilled prawn for each serving. Be cautious of nickel allergies, avoid excessive consumption of shellfish.
Italia, Toscana
| Energy (kcal) | 51.93 |
| Carbohydrates (g) | 8.44 |
| of which Sugars (g) | 2.99 |
| Fat (g) | 0.37 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 2.63 |
| Fiber (g) | 3.13 |
| Sale (g) | 0.01 |
