Zucchini Ribbon Risotto Recipe

Name: Zucchini Ribbon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 2 whole Shallots, Diced; 4 cloves Garlic, Minced; 1 cup Arborio Rice; 1/2 cups White Wine; 2- 1/2 cups Vegetable Stock; 1/2 cups Parmesan Cheese; ⅓ cups Mascarpone Cheese; 2 whole Zucchini, Shredded Into Ribbons; 2 Tablespoons Basil, For Garnish

Servings: persons

2 Tablespoons Olive Oil
2 whole Shallots, Diced
4 cloves Garlic, Minced
1 cup Arborio Rice
1/2 cups White Wine
2- 1/2 cups Vegetable Stock
1/2 cups Parmesan Cheese
⅓ cups Mascarpone Cheese
2 whole Zucchini, Shredded Into Ribbons
2 Tablespoons Basil, For Garnish

1
In a large skillet, heat the olive oil over medium high heat.
2
Add the onion and saute until translucent.
3
Add the garlic and saute for about 1 minute more.
4
Add the arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 3 minutes.
5
Next add the white wine and stir the rice.
6
Wait until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed.
7
Once the rice is just tender, add the parmesan and marscapone cheese and combine.
8
Add the zucchini ribbons and carefully combine into the risotto so they just barely cook down in the last minute of cooking.
9
Remove from heat and season with salt and pepper as well as the basil and serve.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 2 whole Shallots, Diced, 4 cloves Garlic, Minced, 1 cup Arborio Rice, and more.

Yes, Zucchini Ribbon 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.

Zucchini Ribbon Risotto

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