Risotto-Style Mushroom Zucchini
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5 from 1 vote

Risotto-Style Mushroom Zucchini

Keto Risotto - a delicious zucchini recipe made “risotto”-style. Perfect side dish for any main meal. 9 Fresh Ingredients. 30 Minutes. Gluten-Free. Low-Carb. Keto.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: American, Italian
Servings: 4 servings
Calories: 212kcal
Author: Roche Woodworth

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.

Nutrition

Calories: 212kcal | Carbohydrates: 10g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 417mg | Potassium: 585mg | Fiber: 2g | Sugar: 6g | Vitamin A: 598IU | Vitamin C: 30mg | Calcium: 139mg | Iron: 1mg