Zucchini Risotto with Mushrooms


I bought a beautiful yellow zucchini yesterday. Green comes as standard with me, but yellow is the exception. That’s why I decided to make today a risotto with yellow and green zucchini and mushrooms. A perfect addition to flavours. If someone has not yet tried risotto in this form, should change it as soon as possible. Very easy to prepare, tasty and healthy dish for the whole family. I recommend to everyone. For 4 servings:


1 small green zucchini, cubed

1 small yellow zucchini, cubed

250g Arborio  rice

100ml dry white wine

200g mushrooms,  sliced

1.5l vegetable broth

1 onion, chopped

3 garlic cloves, minced

bunch of parsley

1/2 cup vegan parmesan, grated

1 tsp thyme

salt, paprika, and pepper to taste

1tbsp nut oil


Sauté onion and garlic in a wok in hot oil. Add mushrooms and zucchini. Fry to absorb water. Pour the wine, stir and fry until absorbed. Add rice and cook another 2-3 minutes. Add the spices and mix thoroughly. Pour the broth and douse it under the cover until the rice is soft. Finally, add the parmesan and parsley. Serve hot and enjoy the wonderful taste 🙂

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