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Zucchini Risotto

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.
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.

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Ingredients

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

Ingredients

Steps

1
Done

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
Done

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
Done

Cook everything for 2 more minutes, while stirring.

4
Done

Serve it topped with goat cheese and chives!

Did you like this recipe? You can leave your comment here!


Nutritional Chart

641 kcal
Calories
76 g
Protein
25 g
Fat
26 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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