Risotto di Zucca

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 282.0
  • Total Fat: 5.4 g
  • Cholesterol: 5.2 mg
  • Sodium: 449.6 mg
  • Total Carbs: 47.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 4.3 g

View full nutritional breakdown of Risotto di Zucca calories by ingredient
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Adapted from the Vegetarian Epicure Adapted from the Vegetarian Epicure
Number of Servings: 6


    2 medium yellow onions
    4 c. sliced zucchini
    1.5 Tbs. olive oil
    1 Tbs. unsalted butter
    1 clove garlic, chopped
    1 tsp. crumbled dried sage leaves
    5 c. Vegetable broth
    1.5 c. Arborio Rice
    1 c. dry white wine
    1 Tbs. balsamic vinegar
    salt & pepper to taste
    basil for garnish


Slice onions and zucchini.
Heat the oil and butter in a large pan. Add onions and chopped garlic and stir over high heat for 3-4 minutes, then add the squash, sage, salt and pepper to taste. Continue cooking on medium-high, stirring often, until the vegetables are golden and squash is tender-- about 10 minutes. Meanwhile, heat the vegetable broth in a separate saucepan to a simmer. Add rice to the squash mixture and stir for 2 minutes. Add the white wine, stirring quickly as it cooks away.

When all the wine has been absorbed, add a cup of the hot brother, along with the balsamic vinegar. Lower the heat to a simmer and stir the risotto gently with a wooden spoon. As the broth is absorbed, add another ladle, then another, keeping the rice moist, and stirring constantly.

Add as much broth as needed until rice is al dente, with a creamy sauce around it. It will take about 30 minutes, but start testing after 20 minutes.

Serve topped with slivers of fresh basil and parmesan cheese.

Makes about 6 2-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user DEANERS82.

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