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zucchini risotto recipe
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2 from 1 vote

Zucchini Risotto

Zucchini risotto is simple, comforting dish made with rice, fresh vegetables, cheese & savory herbs. Perfect zucchini side dish or main dish that both hearty & healthy, with tons of flavor!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Rice, Side Dish
Cuisine: American
Keyword: Zucchini Risotto
Servings: 6
Calories: 205kcal

Ingredients

  • 4 cups chicken broth
  • 2 tbsp butter
  • 1/4 cup white cooking wine
  • 1/2 cup onion chopped
  • 1 cup Arborio rice uncooked
  • 1 medium zucchini halved & sliced
  • 5-8 sun-dried tomatoes chopped
  • 1/2 tsp dried thyme
  • 6 tbsp Parmesan cheese grated
  • 1 tbsp basil leaves chopped
  • salt & pepper to taste

Instructions

  • Melt butter in a large, heavy bottomed stock pot over medium heat.
  • Stir in onions and cook for 2 minutes, or until softened.
  • Add in spices, white wine and tomatoes.
  • Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted.  
  • Add in 2 cups of broth and bring to a boil.
  • Set your timer to 25 minutes. When there are 10 minutes left, reduce the heat to a low simmer. Add in the zucchini and 1/2 a cup of chicken broth. Continue adding broth in 1/2 cup increments, stirring after each until the rice soaks it up.
  • After your timer has beeped {and risotto has cooked 25 minutes} stir in cheese and fresh basil. Serve hot, topped with additional Parmesan.

Notes

Recipe serves 6 as a side dish, 2-3 as a main dish. 

Nutrition

Calories: 205kcal | Carbohydrates: 31g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 697mg | Potassium: 230mg | Fiber: 2g | Sugar: 3g | Vitamin A: 260IU | Vitamin C: 8mg | Calcium: 81mg | Iron: 2mg