Meatless Meals
(4.8 / 5 from 11 votes)
Zucchini Risotto with Cheese and Herbs
40 min
Easy
4 portions
In the season of zucchinis, I can't imagine a better lunch than creamy zucchini risotto. It is simple, quick, and light, so it won't burden your stomach even on hot days. Moreover, it is an excellent way to use zucchini from the garden and prepare something tasty without unnecessary complications. Ideal for vegetarians!
Ingredients
Instructions
1
Peel and finely chop the onion and garlic. Wash the zucchini and grate it coarsely (including the skin).
2
Heat oil in a pan or pot, sauté the onion until glassy, add garlic.
3
Add rice and briefly sauté until translucent. Then gradually add vegetable broth in ladles, each time the rice 'drinks up' the broth.
4
After about 10 minutes, add the grated zucchini, oregano, and continue cooking (another 10-15 minutes) until the rice is al dente.
5
Remove from heat, stir in grated cheese, season with salt, pepper, and optionally lemon juice.
6
Serve hot, garnished with fresh herbs. Enjoy :)
7
Tip
For a richer version, you can add pieces of chicken, mushrooms, or cream cheese (e.g., mascarpone).
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Quick Info
Preparation
40 min
Difficulty
Easy
Portions
4
Views
1745x
