Mushroom and zucchini risotto – a delicious recipe with garlic, risotto rice, mushrooms, zuchini, liter, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Melt butter and soften crushed and finely chopped garlic in pan on low heat
2
Add chopped mushrooms and zucchini and soften till gently brown
3
Add rice and stir constantly not alowing the rice to over toast but just to get coated with butter and other ingredients
4
Add stock so it just covers ingredients and season with salt and pepper
5
Bring to boil then lower heat and simmer for around 20 mins.
6
Make sure rice doesn't stick to pan or get too dry, if so add a Little water
7
if you find it dys up before the rice is cooked, just keep adding a drop of water as needed.
8
Once all stock is absorbed and rice is sticky and soft and swelled, take of heat, cover and leave to stand for 5 minutes.
9
Add another small knob of butter or top and serve as it melts in,
10
Can add grated or shaved parmesan on top
222
kcal
Calories
48
g
Carbs
8
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 garlic cloves, 1 cup risotto rice (arborio), 1/2 dozen mushrooms, 1/2 zuchini, and more.
Yes, Mushroom and zucchini risotto falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
