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Zucchini Mushroom Risotto
Creamy, cheesy Risotto is so delicious. This version, loaded with vegetables, is a scrumptious, healthier alternative to the traditional pork-based recipes.
zucchini-mushroom-risotto
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
zucchini-mushroom-risotto
Instructions
  1. In a large deep skillet heat vegetable oil on medium heat and cook onion for 2-3 minutes until fragrant.
  2. Add zucchini and mushrooms and cook for 2 more minutes, stirring frequently.
  3. Add rice, stir to combine. Add basil. Adjust heat to medium-high. Add 1/4 cup chicken stock and stir. Cook until stock is absorbed, stirring frequently.
  4. Continue adding stock and water, alternating, about 1/4 cups each time and cooking until the liquid is absorbed. Make sure you stir the risotto frequently.
  5. Add wine and cook until it is absorbed.
  6. Test if the rice is cooked to the desired consistency, if not, continue adding a little bit of water/stock, cooking and stirring so the rice gets fully cooked.
  7. Add Parmesan cheese and stir to combine.
  8. Season with salt and pepper to taste.
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