Italian

Zucchini Risotto is for Dinner.

Zucchini Risotto takes 10 minutes to prepare.

Zucchini Risotto takes 20 minutes to cook.

Zucchini Risotto makes 4 servings.

The ingredients for Zucchini Risotto are:

1 cup arborio or other risotto rice
4 cups vegetable broth
2 tsp olive oil
1 cup zucchini, sliced
1/2 cup onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
1 Tbsp butter, optional, to finish
chopped parsley, optional, to garnish

Here is how you make Zucchini Risotto:

Simmer the broth on a back burner while you cook the veggies.Heat olive oil in a large saucepan. Saute onions, zucchini, celery, and garlic until onions brown slightly at the edges. Add the dry rice and stir this around for two minutes.Add one ladle full of hot broth to the vegetable and rice mixture. Stir continuously until the broth has been absorbed, then repeat adding broth and stirring until all the broth is used up.Add 1 Tbsp butter at the end to finish and garnish with chopped dry or fresh parsley.Number of Servings: 4Recipe submitted by SparkPeople user PIKAPIKACHICK.

The nutritional information for Zucchini Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 135.4

• Total Fat: 5.3 g
• Cholesterol: 7.6 mg
• Sodium: 971.0 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 1.0 g
• Protein: 1.7 g

Zucchini Risotto is Italian cuisine.

The dietary needs meet for Zucchini Risotto is Vegetarian