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Zucchini Risotto

Category Sides
Servings 2 servings
Calories 641 calories
Skill Required Medium
Duration 30 minutes

A great side for lots of fancy dishes, risotto also counts for a delicious meal on its own. There are lots of variations on the classic recipe, ones that include all kinds of veggies or meats. Or you can try a simple, vegetarian take, with zucchini, parmesan, and goat cheese.

  • 1 ounce (30 grams) butter
  • 1 onion, chopped
  • 2 garlic cloves, thinly sliced
  • 1 ounce (30 grams) celery, chopped
  • 1/4 cup (65 ml) water
  • 1 tablespoon vegetable oil
  • 1 small zucchini, chopped
  • 1 red chili, thinly sliced
  • 5.2 ounces (150 grams) arborio rice
  • 1 1/2 cup (375 ml) vegetable stock
  • 4-5 basil leaves
  • 2 ounces (55 grams) mozzarella, sliced
  • 1/2 ounce (15 grams) parmesan, shredded
  • Salt
  • Pepper
  • 1 ounce (30 grams) goat cheese, crumbled
  • Chives
  • First, melt the butter in a skillet over medium heat. Add the chopped onion, garlic, and celery. Add water, oil, and cook everything for 8 minutes, until the veggies soften.
  • Add the zucchini, chili, rice, stock, and basil leaves. Mix, cover and simmer for 15 minutes, until the rice absorbs most of the liquid and has a soft texture. Add mozzarella, parmesan, and season with salt and pepper.
  • Cook everything for 2 more minutes, while stirring.
  • Serve it topped with goat cheese and chives!
Nutrition Per Serving
641 kcal
26 g
25 g
76 g