Risotto-Style Mushroom Zucchini
Risotto-Style Mushroom Zucchini – a delicious zucchini recipe made “risotto”-style. Perfect side dish for any main meal. 9 Fresh Ingredients. 30 Minutes. Gluten-Free. Low-Carb. Keto.
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Risotto, deliciously yummy risotto. But, 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.
Ingredients to Make Risotto-Style Mushroom Zucchini:
- zucchini
- onion
- garlic cloves
- chicken broth
- white mushrooms
- white wine
- parmesan cheese
- butter
- avocado oil
- heavy cream
How to Make Risotto-Style Mushroom Zucchini:
- 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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Risotto-Style Mushroom Zucchini
Ingredients
- 4 cups zucchini (quartered lengthwise, deseeded and chopped finely, or grated with a cheese grater)
- 1 brown onion (finely diced)
- 2 garlic cloves (minced)
- 1 cup chicken broth
- 2 cups white button mushroom (thinly sliced)
- 1/2 cup white wine
- 1/3 cup parmesan cheese (shredded)
- 2 tbsp butter
- 1 tbsp avocado oil (or any cooking oil of choice)
- 2 tbsp heavy cream
- to taste salt and ground black pepper
Instructions
- 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.
Notes
Tips and Tricks:
1. It’s important to cut the seeds from the zucchini as it can sometimes cause a bitter taste. 2. You can add more cheese to your personal taste.More Side Dish Recipes:
- Chimichurri Oven Roasted Vegetables
- Cilantro Apple Slaw
- Curry Green Beans With Feta
- Loaded-Cauliflower Creamed Spinach
- Carrot Mashed Potatoes
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