Risotto, deliciously yummy risotto. One random day I woke up craving risotto, but what I didn’t wake up craving was leaving the house in order to buy the necessary ingredients.
What my pantry lacked in Arborio rice though, my fridge made up for in fresh zucchini. The gears in my head started spinning and I decided to go full steam ahead and make “risotto”, but using zucchini instead of rice! Groundbreaking! Genius! Haha.
I chopped up the zucchini into small pieces, and pretty much followed a regular Risotto recipe method. Tiny pieces of veggies equal rice these days, right? Add delicious mushrooms, white wine, shredded parmesan and a splash of cream ~ oh yeah! Risotto it is!
Unlike a regular Risotto recipe, which is a long slow process, this healthy (and easy!) low-carb version of the famous northern Italian dish takes but a fraction of the time. It can be enjoyed as a main course, or even a flavor-packed side dish.
It’s a new twist on zucchini that the whole family will enjoy.
For more vegetables with a twist, try these on for size:
- Chimichurri Oven Roasted Vegetables
- Cilantro Apple Slaw
- Curry Green Beans With Feta
- Loaded-Cauliflower Creamed Spinach
- Carrot Mashed Potatoes
Risotto-Style Mushroom Zucchini – Pin It!