Risotto, a nice creamy Northern Italian dish made form a starchy grain like rice. I enjoy the creaminess and the versatility is great, it can go as a side or add to it and maybe even a main dish. The health benefits of risotto if just on its own comes from the rice only so in my opinion it’s not the healthiest when left on its own, plus the butter and other ingredients can make this dish vary on the health benefits. With that thought aside I wanted to try a new type I never had before.
I got “RightRice Creamy Parmesan style” risotto, which is made from vegetables, so the protein and fiber is higher in this risotto, and it has a lot fewer net carbs. I decided to add my own twist and make it more of a small meal instead of a side.
I have made risotto before, and it took a while plus adding in liquid as it cooked so when I read the instructions and it said total time was 12 minutes, I was excited.
(A little FYI, it took mine a bit longer than the package said but still a dinner in less than 30 minutes is pretty great.)
Creamy Zucchini Risotto
Time about 30 minutes total Servings 6-8
2 bags of RightRice risotto Creamy Parmesan
4 cups of water
4 teaspoons of Vegan Chicken Bouillion powder
1/4 cup of Nutrional Yeast
4 green onions cleaned and diced
4-5 cloves of garlic diced
1 small to medium Zucchini washed and cut in bite sized pieces
1-2 tablespoons of Olive Oil
In a large pot over medium to high heat add olive oil, zucchini, garlic sauteing for about 5 minutes then add green onions cooking just a few more minutes before adding the water, bouillon and nutritional yeast. Bring the water to boil then add the risotto, follow the package directions from here (boiling just a little longer then remove from heat cover and let set for a total of 12 minutes)
Serve with bread and top with freshly grated parmesan if you wish.