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Easy Zucchini Risotto Recipe (with Video)

Easy, Mushroom-free, Sesame-free
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By
kayoukitchen

Discover our Easy Zucchini Risotto Recipe, a American recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
2

Prep 5min | Cook 25min

Ingredients

Risotto
- 375 ml veggie broth
- 75 ml White wine, replace 75 of the broth with white wine
- 2 tbsp Olive oil
- 0.5 Onion, diced
- 1 clove Garlic, grated
- 150 g risotto rice
- 1 Zucchini, small, grated
- 1 tbsp pesto
- 1 Lemon, juiced
Garnish
- burrata
- Fresh basil
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Directions

Risotto Preparation
1. Fry onion and garlic in olive oil until translucent.
2. Then add risotto rice and fry for 1-2 minutes.
3. Extinguish with wine, and gradually add veggie broth and let it simmer on low-medium heat for 10 minutes, stirring occasionally.
Zucchini Preparation
1. In the meantime, grate the zucchini, add it to the risotto, and simmer for another 10-15 minutes until the rice is cooked.
2. Stir occasionally to make it creamy (you may need to add more liquid).
3. When cooked, add the pesto and lemon juice.
Serving Instructions
1. It's best enjoyed fresh, so eat right away.
2. We highly recommend serving with fresh burrata, and some crunchy seeds.
3. Enjoy!
Storing and Reheating Instructions
1. It's best to eat fresh, but you can store it in the fridge for a couple of days.
2. The risotto will set as it cools, so when reheating it, you can simply add some liquid to loosen it up again and get the creamy texture back.

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