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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

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


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.)


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


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.


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.


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