Name: Zucchini and Tomato Risotto with Cucumber Radish Salsa
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g zucchini; 300 g tomato; 100 g cucumber; 50 g radish; 150 g arborio rice; 500 ml chicken broth; 30 g parmesan cheese; 15 ml olive oil; 1 item onion; 2 clove garlic; 10 ml lemon juice; 5 g basil; 2 g salt; 1 g black pepper

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Zucchini and Tomato Risotto with Cucumber Radish Salsa

Zucchini and Tomato Risotto with Cucumber Radish Salsa

A creamy risotto featuring seasonal zucchini and tomatoes, complemented by a refreshing cucumber radish salsa.

This meal provides a balanced intake of carbohydrates, proteins, and vegetables, essential for recovery and energy replenishment after a day of cycle training.

Ingredients:

200
g
zucchini
300
g
tomato
100
g
cucumber
50
g
radish
150
g
arborio rice
500
ml
chicken broth
30
g
parmesan cheese
15
ml
olive oil
1
item
onion
2
clove
garlic
10
ml
lemon juice
5
g
basil
2
g
salt
1
g
black pepper

Preparation Time: 45 minutes

Instructions:

Dice the zucchini and tomatoes. Finely chop the onion and garlic.
In a large pan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
Add arborio rice to the pan, stirring to coat with oil. Cook for 2 minutes.
Gradually add chicken broth, one ladle at a time, stirring constantly until absorbed before adding more.
Once rice is al dente, stir in zucchini and tomatoes. Cook until vegetables are tender.
Stir in parmesan cheese and season with salt and black pepper.
For the salsa, dice cucumber and radish. Mix with lemon juice and chopped basil.
Serve risotto hot with a side of cucumber radish salsa.

Nutrition	Per Serving 1100 g	Per 100g
Energy	494 kcal	45 kcal
Protein	15 g	1.4 g
Fibre	5 g	0.5 g
Salt	1 g	0.1 g
Sugar	6 g	0.5 g
Carbohydrates	80 g	7.3 g
Fat	18 g	1.6 g

200
g
zucchini
300
g
tomato
100
g
cucumber
50
g
radish
150
g
arborio rice
500
ml
chicken broth
30
g
parmesan cheese
15
ml
olive oil
1
item
onion
2
clove
garlic
10
ml
lemon juice
5
g
basil
2
g
salt
1
g
black pepper

Dice the zucchini and tomatoes. Finely chop the onion and garlic.

In a large pan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.

Add arborio rice to the pan, stirring to coat with oil. Cook for 2 minutes.

Gradually add chicken broth, one ladle at a time, stirring constantly until absorbed before adding more.

Once rice is al dente, stir in zucchini and tomatoes. Cook until vegetables are tender.

Stir in parmesan cheese and season with salt and black pepper.

For the salsa, dice cucumber and radish. Mix with lemon juice and chopped basil.

Serve risotto hot with a side of cucumber radish salsa.

Zucchini and Tomato Risotto with Cucumber Radish Salsa Zucchini and Tomato Risotto with Cucumber Radish Salsa

Ingredients:

Preparation Time: 45 minutes

Instructions:

Zucchini and Tomato Risotto with Cucumber Radish Salsa

Zucchini and Tomato Risotto with Cucumber Radish Salsa