Baked Risotto With Lemon, Zucchini &Amp; Basil

1. Heat the oven to 350°F

2. Heat the oil in an overproof dish with a lid and fry the onion and garlic for 5 minutes.

3. Stir in the zucchini and rice, coating everything in oil and cook for a few more minutes.

4. Add the stock, lemon juice and cheese, cover and bake for 30 minutes.

5. Serve sprinkled with the lemon zest and basil.

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Nutrient	Quantity
Total fats	69.0745 g
Protein	117.0453 g
Carbohydrates	138.9183 g
Energy	1641.1382 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.651 g
Water	1328.7454 g
Aspartic acid	0.1981 g
Calcium, Ca	2324.4485 mg
Lutein + zeaxanthin	318.9775 g
Fiber, total dietary	2.9563 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	1492.5052 g
Niacin	2.1565 mg
Vitamin A, RAE	267.972 g
Arginine	0.1853 g
Riboflavin	0.448 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total polyunsaturated 15:0	0.0117 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.3807 g
Glutamic acid	0.4595 g
Sodium, Na	6662.4637 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9916 g
Total lipid (fat)	69.0745 g
Manganese, Mn	0.3596 mg
Fructose	2.525 g
Proline	0.0341 g
Fatty acids, total saturated 16:0	9.9495 g
Fatty acids, total saturated 8:0	0.1568 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0476 g
Sucrose	6.0367 g
Choline, total	57.6455 mg
Sugars, total	17.6375 g
Serine	0.051 g
Fatty acids, total saturated 10:0	0.3896 g
Fatty acids, total saturated 18:0	2.8755 g
Vitamin B-6	0.5817 mg
Selenium, Se	122.0991 g
Ash	26.9336 g
Fatty acids, total saturated 18:1 undifferentiated	42.0892 g
Pantothenic acid	0.9577 mg
Phenylalanine	0.0575 g
Copper, Cu	0.2555 mg
Betaine	0.2352 mg
Thiamin	0.4893 mg
Retinol	109.2 g
Methionine	0.0094 g
Iron, Fe	15.5975 mg
Carbohydrate, by difference	138.9183 g
Phosphorus, P	2055.2188 mg
Folate, total	108.2373 g
Tocopherol, gamma	0.4567 mg
Fatty acids, total saturated 4:0	0.4536 g
Lycopene	81.2175 g
Alanine	0.0562 g
Cholesterol	56 mg
Valine	0.0538 g
Fatty acids, total saturated 18:2 undifferentiated	5.6671 g
Glycine	0.0578 g
Carotene, alpha	742.56 g
Glucose (dextrose)	4.762 g
Fatty acids, total saturated 14:0	1.4354 g
Zinc, Zn	9.1594 mg
Isoleucine	0.0387 g
Fatty acids, total saturated 12:0	0.3924 g
Fatty acids, total polyunsaturated	6.3181 g
Fatty acids, total saturated 14:1	0.0002 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.0676 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	3521.48 IU
Folate, DFE	108.2373 g
Tryptophan	0.0271 g
Vitamin C, total ascorbic acid	25.1205 mg
Phytosterols	143.34 mg
Galactose	0.0143 g
Fatty acids, total polyunsaturated 18:1 c	0.0584 g
Fatty acids, total saturated 20:0	0.2236 g
Fatty acids, total saturated 6:0	0.2688 g
Tyrosine	0.0345 g
Vitamin B-12	3.08 g
Vitamin K (phylloquinone)	64.3741 g
Fatty acids, total saturated	16.5718 g
Histidine	0.0316 g
Fatty acids, total monounsaturated	43.5352 g
Threonine	0.0464 g
Folate, food	108.2373 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	2.8447 g
Vitamin E (alpha-tocopherol)	7.9506 mg
Magnesium, Mg	147.2345 mg
Lysine	0.0848 g
Potassium, K	2211.1842 mg
Cystine	0.0111 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	2	2.2367	0.7015	0.0244
Olive oil	4 tablespoons	477.36	0	54
Onion	1	64	14.944	0.16
Parmesan cheese	3.5 1/2	1036	112	14
Arborio rice	1	0	0	0
Zucchini	1	2.31	0.3421	0.044
Vegetable stock	5.25 cups	58.0125	10.7903	0.8122
Garlic Clove	1	0	0	0
Basil	2 tablespoons	1.219	0.1404	0.0339