Risotto-Style Mushroom Zucchini
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5 from 1 vote

Risotto-Style Mushroom Zucchini

Prep Time10 mins
Cook Time15 mins
Servings: 4 servings
Author: Roche Woodworth


  • 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.