Mushroom & Zucchini Risotto


Mushroom & zucchini risotto

Mushroom and zucchini risotto served with lemon and parsley fish skewers
Servings 1
Total Time 1 hr


  • 1 brown onion
  • 4 tbsp olive oil
  • 2 cups enoki mushrooms
  • 2 cups button mushrooms
  • 2 cups zucchini
  • 2 tbsp fresh thyme
  • 2 cups arborio rice
  • 4 cups vegetable stock
  • 1 cup parmesan cheese


  • Place a pot on the stove on low heat and add olive oil and diced brown onion. Let it cook slowly, as this will release the sweetness from the onion. After 5 or so minutes add the thyme, diced Enoki and button mushrooms. After a few minutes add the diced zucchini.
  • Mix through and let it cook for 10 minutes. Then add rice and a pinch of salt, 4 cups of stock and grated parmesan cheese. Mix well and place lid on top and let it cook for 25-30 minutes, or until the rice is cooked and the liquid has almost absorbed.
Course: dinner, lunch
Keyword: fish, risotto

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