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Zucchini-Pesto Risotto

Yields6 Servings

Zucchini-Pesto Risotto

 12 oz bacon, chopped (optional)
 4 cups zucchini, chopped
 3 garlic cloves, minced
 1 small onion, finely chopped
 2 ½ cups arborio rice, rinsed
 6 cups vegetable broth
 2 cups fresh or frozen peas
 1 cup pesto (use nut-free version to make recipe nut-free)
 ½ cup Parmesan cheese, grated
 1 lemon, juiced
 2 cups cherry tomatoes, optional for garnish
1

Start by warming the broth in a medium pot over low heat. Cover and keep warm.

2

Cook bacon in a large pot until crispy. Remove from pot and set aside, reserving 1 Tbsp bacon fat in pot. (If skipping the bacon, start by adding 1 Tbsp avocado or olive oil to pot at this point.)

3

Cook zucchini in the same pot over medium heat until tender, about 3-4 minutes. Remove from pot and set aside.

4

Add garlic and onion to pot and cook over medium heat until softened, about 3 minutes. Add rinsed rice and stir constantly for 1 minute. Add 1/2 cup of the warm broth and stir constantly until absorbed.

5

Continue adding 1 cup of warm broth at a time and stirring occasionally until absorbed before adding more broth. Add the peas to the pot when you add the last portion of broth.

6

Once all broth has been added and absorbed, remove from heat and stir in pesto, Parmesan cheese, and lemon juice. (If desired, reserve a small amount of pesto and cheese to garnish individual bowls at the table.) Serve with cherry tomatoes, if desired. Enjoy!

Nutrition Facts

Servings 0