Lemony Zucchini Risotto

Creamy Italian risotto made with arborio rice, freshly shredded zucchini, rosemary, lemon and shaved Parmesan cheese.

👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

skillet
stove
pan

📝 Preparation Steps

Heat the oil in a large skillet over low-medium heat; then add the shredded zucchini, garlic, rosemary and lemon zest. Stir for ⏱️ 1-2 minutes until the vegetables soften; then add the rice, lemon juice and 1 cup of the chicken broth.

shredded zucchini1 cupminced garlic1 tablespoonlemon (zest and juice)1chicken broth4 cups

Cook until the liquid has almost absorbed; then add the remaining broth 1 cup at a time until. When the last cup of broth has been absorbed, check to see if the rice is soft.(Depending on the stove you're using, it can be hard to regulate the temperature and the liquid may absorb too quickly before the rice is fully cooked. If the rice still feels a bit hard, add 1/4 cup more of the broth and repeat until the rice is soft.)

Remove the pan from the heat; then add the butter and cheese and mix until the risotto is creamy. Season with salt and pepper; then serve hot.

butter1 tablespoon

Nutrition Facts

calories

169 kcal

fat Content

7 g

serving Size

0.5 cup

fiber Content

1 g

sugar Content

1 g

sodium Content

244 mg

protein Content

5 g

trans Fat Content

0.1 g

cholesterol Content

6 mg

carbohydrate Content

22 g

saturated Fat Content

2 g

unsaturated Fat Content

5 g

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