Zucchini Risotto Recipe

Name: Zucchini Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups arborio rice; 1 zucchini diced; 1/2 onion diced; 1 clove garlic minced; 10 stalks asparagus; 1/2 cup white wine; 4 1/4 cups vegetable broth; 2/3 cup feta crumbled; salt and ground black pepper; olive oil

Servings: persons

1 1/2 cups arborio rice
1 zucchini diced
1/2 onion diced
1 clove garlic minced
10 stalks asparagus
1/2 cup white wine
4 1/4 cups vegetable broth
2/3 cup feta crumbled
salt and ground black pepper
olive oil

1
Preheat the oven to 220 Celsius.
2
Saute the onion, garlic, and half the zucchini in a little olive oil. Add the rice and cook for 1-2 minutes, stirring constantly.
3
Add the wine and cook until absorbed. Add the broth, little by little, stirring from time to time. Cook for a total of 30 minutes on low heat.
4
Saute the asparagus and the remaining zucchini in oil with a pinch of salt. Remove from heat after 3-5 minutes and place into the oven. Bake until golden brown.
5
Place the risotto into serving dishes and top with the roasted vegetables. Sprinkle with feta.

431

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: 1 1/2 cups arborio rice, 1 zucchini diced, 1/2 onion diced, 1 clove garlic minced, and more.

Yes, Zucchini Risotto falls under the Soups & Stews 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 Risotto

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