Zucchini Risotto
This easy, zucchini risotto recipe is a delicious way to use up all the summer zucchini from your garden. It’s a great as a side dish served with your favorite protein for a healthy dinner, but it also makes a wonderful vegetarian main.
Servings: 4 servings
Calories: 503kcal
Ingredients
- 3 tablespoon olive oil
- 1 small onion diced (about 1/2 - 3/4 cup)
- 1 1/2 cup arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable or chicken broth
- 2 small zucchini grated
- 1 tablespoon nutritional yeast or 2-3 tablespoons vegan parmesan*
- Salt and pepper to taste
Instructions
- Sauté the onion. Heat a large skillet to medium high. Add the olive oil and onion. Sauté until the onion is soft, stirring as often as you need to prevent sticking.
- Add the rice. Add the rice and stir to coat in the oil. Let the rice cook until it absorbs any excess oil.
- Add the liquids. Starting with the wine, add 1/2 cup of liquid at a time. For each addition, let the rice simmer and absorb all of it before adding the next 1/2 cup. Continue until all the liquid has been incorporated and the rice is tender.
- Stir in zucchini. While the rice cooks, shred the zucchini with a box grater. When all the broth has absorbed, add the zucchini to the pot and all it to cook. Liquids will come out of the zucchini, so allow the rice to soak it up, too.
- Season and serve. Before serving, stir in the nutritional yeast (you can also use vegan parmesan) and adjust the seasoning with salt & pepper, to taste.
Notes
*To make the original version of this recipe using dairy, use 2 - 3 tablespoons grated pecorino romano or your favorite parmesan-style cheese.
Nutrition
Calories: 503kcal | Carbohydrates: 74g | Protein: 13g | Fat: 14g | Cholesterol: 7mg | Sodium: 354mg | Fiber: 4g | Sugar: 7g | Vitamin C: 19mg