Quick Zucchini and Lemon Risotto

Name: Quick Zucchini and Lemon Risotto
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 800 g Pre-cooked arborio rice; 600 g zucchini; 10 g lemon zest; 80 g parmesan; 400 ml vegetable broth; 30 ml olive oil; 15 g garlic

A light and zesty vegetarian risotto using pre-cooked quick rice for a 15-minute meal.

Total: 15 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 315
Protein: 9 g
Fat: 11 g
Carbs: 45 g

Ingredients

for 4 servings

Pre-cooked arborio rice800 g
zucchini600 g
lemon zest10 g
parmesan80 g
vegetable broth400 ml
olive oil30 ml
garlic15 g

Method

4 steps

Heat olive oil in a large skillet over medium heat and sauté minced garlic and diced zucchini until tender.
Add the pre-cooked arborio rice and vegetable broth to the skillet.
Stir the mixture constantly until the broth is absorbed and the rice reaches a creamy consistency.
Remove from heat, stir in the lemon zest and grated parmesan, and serve immediately.