Zucchini Risotto







A recipe from the cuisine, allowed in a / / diet.

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.

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
1 ounce goat cheese, crumbled

How to Make Zucchini Risotto

  1. 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.
  2. 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.
  3. Cook everything for 2 more minutes, while stirring.
  4. Serve it topped with goat cheese and chives!

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