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Mushroom and Zucchini Risotto

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SERVES: 12

COOK TIME: 20 Min

Risotto may be just another name for rice, but Mushroom and Zucchini Risotto is no plain old rice dish. This Italian-style side dish is chock-full of tasty garden tidbits!

What You'll Need

1 onion, chopped
1/2 pound fresh mushrooms, sliced
2 teaspoons minced garlic
2 cups long- or whole-grain rice
1 medium-sized zucchini, coarsely shredded
1 3/4 cup chicken broth
3 cups water
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup grated Parmesan cheese
2 teaspoons Italian seasoning

What to Do

Coat a large saucepan with cooking spray. Heat saucepan over medium-high heat and saute onions, mushrooms, and garlic for 5 to 7 minutes, or until onions are tender. Add rice and zucchini, and cook 3 to 5 minutes, or until rice begins to brown.
Meanwhile, in a medium saucepan, combine chicken broth, water, Italian seasoning, salt, and pepper. Bring to a boil over medium-high heat.
Add to rice mixture, cover, and simmer over low heat for 15 minutes.
Add Parmesan cheese and stir 1 to 2 minutes, until creamy and well combined, and all the liquid is absorbed. Serve immediately.

Notes

To make this a gluten-free recipe, use nonstick cooking spray with no flour added, rice that has not been enriched, gluten-free vegetable broth, and seasoning with no added starch from a gluten-containing source.