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Zucchini Risotto

Zucchini Risotto Recipe

  • 7 cups vegetable or chicken stock
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 cups Arborio rice, uncooked
  • 1/2 medium zucchini, thinly sliced with a vegetable peeler
  • 10 sun-dried tomatoes, softened and chopped
  • 1 teaspoon dried thyme, crushed
  • 6 tablespoons freshly grated Parmesan (or mozzarella) cheese
  • 1 tablespoon chopped fresh basil leaves, or to taste (optional)
  • freshly ground black pepper to taste
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 363
Total Fat 4.1g
Saturated Fat 2.1g
Cholesterol 9mg
Sodium 699mg
Total Carbohydrate 71.2g
Dietary Fiber 3.1g
Sugars 5.9g
Protein 9.1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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