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 Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Serving Size 4servings
Ingredients
4cupszucchini (quartered lengthwise, deseeded and chopped finely, or grated with a cheese grater)
1brown onion (finely diced)
2garlic cloves (minced)
1cupchicken broth
2cupswhite button mushroom(thinly sliced)
1/2cupwhite wine
1/3cupparmesan cheese(shredded)
2tbspbutter
1tbspavocado oil (or any cooking oil of choice)
2tbspheavy cream
to tastesalt 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.