Risotto-Style Mushroom Zucchini

Risotto Style Mushroom Zucchini

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.

Risotto Style Mushroom Zucchini

Risotto Style Mushroom Zucchini

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.

Risotto Style Mushroom Zucchini

Risotto Style Mushroom Zucchini

It’s a new twist on zucchini that the whole family will enjoy.

For more vegetables with a twist, try these on for size:

  1. Chimichurri Oven Roasted Vegetables
  2. Cilantro Apple Slaw
  3. Curry Green Beans With Feta
  4. Loaded-Cauliflower Creamed Spinach
  5. Carrot Mashed Potatoes

Risotto Style Mushroom Zucchini

Risotto-Style Mushroom Zucchini – Pin It!

Risotto Style Mushroom Zucchini

Risotto-Style Mushroom Zucchini

Risotto-Style Mushroom Zucchini

5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 servings


  • 4 cups • small diced zucchini [quartered lengthwise and deseeded]
  • 1/2 • brown onion [finely diced]
  • 2 • garlic cloves [minced]
  • 1 cup • chicken broth
  • 2 cups • white button mushroom [sliced thinly]
  • 1/2 cup • white wine
  • 1/3 cup • shredded parmesan cheese
  • 2 tbsp • butter
  • 1 tbsp • avocado oil [or any cooking oil of choice]
  • 2 tbsp • heavy cream
  • to taste • salt and ground black pepper


  • Sauté the onion over a medium heat in the oil until tender, approximately 5 minutes.
  • Add the garlic and mushrooms, season with salt and pepper, and and cook over a high heat until the mushrooms are done.
  • Add the white wine and allow it to reduce to at least half.
  • Add the zucchini bits and a splash of the chicken broth.
  • Once the broth has reduced to nothing, add a little bit more until the zucchini is cooked to your desired level. You might not use the whole cup of broth.
  • Once the zucchini is cooked, remove from the heat, and add the cream, butter, and parmesan cheese.
  • Stir until the cheese is melted.
  • Garnish with freshly chopped parsley and serve immediately.
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