Stovetop, Pot (small), Grater
Peel & mince the shallot.
Melt a dab of butter in a pot over medium heat. Add the shallot. Cook, stirring for 1 min.
Add the rice & wine. Stir constantly until the wine is absorbed.
Keep the veggie broth hot in a small pot over low heat.
Add a ladleful of stock. Stir until it's absorbed.
Continue with the remaining stock until the rice is cooked & creamy, about 15-20 min. Add more liquid as needed.
Wash, trim & slice the zucchini into rounds.
Heat a drizzle of olive oil in a pan over medium-high heat. Add the zucchini. Cook, stirring for 2-3 min.
Add a splash of water to the zucchini. Reduce the heat to low, cover & cook for 5 min.
When the risotto is creamy, add the parmesan, a dab of butter, salt & pepper. Stir together.
Add the zucchini & mix again.
Serve & enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Zucchini Risotto" contains 402 Energy, 9 g of Fat, 63 g of Carbohydrates, 10 g of Protein, 3 g of Fiber.
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