Zucchini Risotto
A great side recipe I found through HelloFresh.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1 teaspoon salt
- 1 teaspoon olive oil
- 1 teaspoon pepper
- 1/4 cup sour cream
- 1 cup italian cheese blend
- 4 zucchinis grated (large holes)
- 1 teaspoon dill roughly chopped
- Carbohydrate 4.99287223316482 g
- Cholesterol 2.80312500236962 mg
- Fat 1.34193779957441 g
- Fiber 1.55871915642013 g
- Protein 1.8679513142812 g
- Saturated Fat 0.615455844429544 g
- Serving Size 1 1 Serving (139g)
- Sodium 16.1662190195792 mg
- Sugar 3.43415307674469 g
- Trans Fat 0.130865715841391 g
- Calories 34 calories
Roughly chop dill and grate zucchini's using the large holes of a grater. Heat olive oil in a saute pan at medium-high heat. Add zucchini and cook, stirring frequently, until tender (5-7 minutes). Remove from heat and stir in cheese blend, sour cream, and dill. Season generously with salt and pepper.
