Stovetop, Pot (small), Grater, Knife
Peel & mince the shallot.
Melt a dab of butter in a pot over medium heat. Add the shallot. Cook, stirring for 1 min.
Add the rice & wine. Stir constantly until the wine is absorbed.
Keep the veggie broth hot in a small pot over low heat.
Add a ladleful of stock. Stir until it's absorbed.
Continue with the remaining stock until the rice is cooked & creamy, about 20-25 min. Add more liquid as needed.
Wash, trim & slice the zucchini & yellow squash into rounds.
Heat a drizzle of olive oil in a pan over medium-high heat. Add the zucchini & squash. Cook, stirring for 2-3 min.
Add a splash of water to the zucchini & squash. Reduce the heat to low, cover & cook for 5 min.
When the risotto is creamy, add the parmesan, a dab of butter, salt & pepper. Stir together.
Add the zucchini & yellow squash. Mix again.
Serve & enjoy!
To add more indulgence to this dish, we suggest adding a bit of crispy bacon to each plate!
- Hannah, Food Editor
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Zucchini Risotto" contains 401 Energy, 9 g of Fat, 62 g of Carbohydrates, 10 g of Protein, 3 g of Fiber.