Zucchini Risotto

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 256.3
  • Total Fat: 8.9 g
  • Cholesterol: 19.6 mg
  • Sodium: 1,360.3 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 8.6 g

View full nutritional breakdown of Zucchini Risotto calories by ingredient
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This risotto is a creamy and delicious light meal This risotto is a creamy and delicious light meal
Number of Servings: 5


    6-7 cups vegetable or chicken broth
    3/4 cup white wine (optional)
    1 Tbsp Butter
    1 Tbsp Olive Oil
    1 medium onion, chopped
    1 clove garlic, chopped
    2 cups Arborio rice, uncooked
    1 medium zucchini, thinly sliced
    1/2 cup sun dried tomatoes, chopped
    1 tsp dried thyme
    1/2 cup freshly grated parmesan cheese
    1 tsp dried basil (optional)
    freshly ground black pepper to taste


1. Chop vegetables, set aside and have ready. Bring broth to a boil in medium pot, reduce to a low simmer, add in sundried tomatoes.

2. Melt butter in a large, heavy bottmed skillet or stock pot over medium heat, add olive oil. Stir in onions and cook for 3 minutes or until softened. Add garlic, cook for 1 minute. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering broth and tomatoes, stirring continuously. Risotto will become "creamy" and slightly sticky, yet al dente, still firm in the center.

3. When almost finished, stir in the zucchini and thyme, adding broth as needed, stirring continuously. Stir in basil and half of the parmesan chesse just before serving. Season with pepper to taste and sprinkle with remaining cheese.

Makes 5 main course servings

Number of Servings: 5

Recipe submitted by SparkPeople user HEALTHYBY2010.

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