A fresh and simple risotto, ideal for a light lunch. Nickel-free and dairy-free, also perfect for those following a vegan diet.
Bring the water to a boil in the pot for the rice and salt it to taste.
Grate the zucchinis and sauté them over low heat in a pan with the lemon.
Cook the rice and after draining it, combine it with the seasoning, adding the mint leaves cut into small pieces.
Brown everything in the pan for a few minutes, stirring continuously so it doesn't stick.
Serve on plates or in bowls, and if you like garnish with lemon zest, fresh Parmesan and pepper.
Serve immediately
Possible variations: add one grilled prawn per serving. Warning for people allergic to nickel: avoid excessive consumption of shellfish.
Italy, 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 |
