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zucchini-mushroom-risotto-recipe
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5 from 5 votes

ZUCCHINI MUSHROOM RISOTTO RECIPE {ONE POT}

ZUCCHINI MUSHROOM RISOTTO RECIPE - CREAMY, EASY TO MAKE FAMILY MEAL, MADE IN ONE POT.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main
Cuisine: Italian
Servings: 2

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

  • In a large deep skillet heat vegetable oil on medium heat and cook onion for 2-3 minutes until fragrant.
  • Add zucchini and mushrooms and cook for 2 more minutes, stirring frequently.
  • 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.
  • 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.
  • Add wine and cook until it is absorbed.
  • 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.
  • Add Parmesan cheese and stir to combine.
  • Season with salt and pepper to taste.
  • Top with saffron threads (you can soak then in water for a few minutes).
  • Serve.

Nutrition

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