Jenny's Zucchini & Mushroom Risotto

Jenny's Zucchini & Mushroom Risotto
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 192.9
  • Total Fat: 3.9 g
  • Cholesterol: 3.3 mg
  • Sodium: 128.5 mg
  • Total Carbs: 37.0 g
  • Dietary Fiber: 2.4 g
  • Protein: 5.0 g

View full nutritional breakdown of Jenny's Zucchini & Mushroom Risotto calories by ingredient
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Number of Servings: 5


    1 cup Arborio Rice
    1 medium onion (chopped)
    1 tbsp extra virgin olive oil
    3.5 cups Imagine Low Sodium Vegetable Broth
    1 Large Zucchini (shredded)
    1 cup chopped mushrooms
    3 Garlic Cloves (pressed)
    1/2 cup shredded mozzeralla cheese (part skim)
    1/4 cup chopped fresh parsley
    crushed red pepper, salt, to taste


In your pampered Chef "Deep Dish Baker" add Olive Oil, Rice, pressed garlic and chopped onion. Mix well and then spred evenly in the bottom of dish. Cook for 2-4 mins with lid off in the microwave or until onions are translucent.

Add Vegetable Broth, crushed red pepper and cook for 9-10 mins with lid on. Stir and add mushrooms and zucchini. Cook again for additional 9 mins.

Take out of microwave and add cheese. Mix well. Serve.

*Note: I used my Pampered Chef Rotary Cheese grater to shred the zucchini. And I used my Pampered Chef Food Chopper to dice onions and mushrooms.

Number of Servings: 5

Recipe submitted by SparkPeople user CHASINGPAVEMENT.

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