Nutritional Chart
Calories: 641 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 76 g
- 25 g
- 26 g
Ingredients Needed for Zucchini Risotto
1 ounce butter
1 onion, chopped
2 garlic cloves, thinly sliced
1 ounce celery, chopped
¼ cup water
1 tablespoon vegetable oil
1 zucchini, chopped
1 red chili, thinly sliced
5.25 ounces of arborio rice
1 ½ cups of vegetable stock
4 basil leaves
2 ounces of mozzarella, sliced
0.5 ounce parmesan, shredded
salt
pepper
1 ounce goat cheese, crumbled
chives
How to Make Zucchini Risotto
- 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!