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Nutritional Info
  • 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

View full nutritional breakdown of Zucchini Risotto calories by ingredient
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Zucchini Risotto

Submitted by: PIKAPIKACHICK

Introduction

I used a mixture of arborio and sticky rice because that's what I had in my pantry and it turned out wonderfully creamy. I used a mixture of arborio and sticky rice because that's what I had in my pantry and it turned out wonderfully creamy.
Number of Servings: 4

Ingredients

    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

Directions

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: 4

Recipe submitted by SparkPeople user PIKAPIKACHICK.






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