Servings: 2

ZUCCHINI MUSHROOM RISOTTO RECIPE {ONE POT}

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
ZUCCHINI MUSHROOM RISOTTO RECIPE - CREAMY, EASY TO MAKE FAMILY MEAL, MADE IN ONE POT.
zucchini-mushroom-risotto-recipe
5 from 5 votes
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Ingredients

  • 1 tbsp vegetable oil
  • 1 small onion — , chopped
  • 2 medium zucchini halved and sliced into 1/2 inch pieces
  • 2 cups baby Bella or button mushrooms — , cleaned and sliced
  • 1 cup Arborio rice — , rinsed
  • 2 cups water
  • 2 cups chicken or vegetable stock — (I used chicken)
  • 1/2 cup dry white wine
  • 1/2 tsp dried basil
  • salt and black pepper to taste
  • 1/2 - 1 cup grated Parmesan cheese
  • 1/2 tsp saffron threads — (optional)

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 doneness, 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.
  9. Top with saffron threads (you can soak then in water for a few minutes).
  10. Serve.
Course: Main
Cuisine: Italian

Nutrition Information

Calories: 629, Fat: 11g, Saturated Fat: 6g, Cholesterol: 7mg, Sodium: 382mg, Potassium: 1267mg, Carbohydrates: 103g, Fiber: 6g, Sugar: 13g, Protein: 18g, Vitamin A: 390%, Vitamin C: 41.7%, Calcium: 64%, Iron: 6.4%