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Zucchini Risotto

Course Main Course
Cuisine Italian


  • 300 gram Risotto rice .
  • 300 gram Zucchini .
  • 1 nos Onion red chopped
  • 3 nos Garlic cloves Crushed
  • 100 ml white wine .
  • 800 ml vegetable stock .
  • 100 gram green peas .
  • 100 gram parmesan cheese .
  • 1 butter .
  • 2 tbsp almond flakes .
  • to taste salt and pepper .


  • Clean and chop the onion
  • Slice or crush the garlic
  • Wash and clean the zucchinis and peel thin ribbon like pieces using a vegetable peeler.
  • Slice the rest of the zucchinis into small pieces.
  • Heat oil in a pan, add the chopped onions and garlic to the pan and saute well.
  • add the rice and saute till it becomes translucent.
  • Add the white wine and cook on medium heat stirring it now and then.
  • Add the vegetable stock in portions and cook for 1 minutes.
  • After 10 minute cooking add the choppe zucchini and green peas to the rice and cook for 10 minutes more.
  • grate the cheese and add the half of it to the risotto along with butter, salt and pepper and mix well.
  • Roast the almond flakes in oil till golden brown, rmove from heat and keep aside.
  • Roast the zucchini ribbons also in the same pan and same oil used for roasting the almonds. Sprinkle the zucchini ribbons with salt and pepper.
  • Serve the risotto garnishing it with zucchini ribbons, almond flakes and cheese flakes.
Keyword Rice