Zucchini mushroom risotto

This risotto mostly consist of healthy veggies and is nice big plate of food.

Gluten free
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  • 4P132 grams of minced chicken
  • 0.5C214 grams of zucchini
  • 0.5C58 grams of onion
  • 0.5C100 grams of leek
  • 0.3C133 grams of mushrooms
  • 2.2C26 grams of risotto rice
  • 4F40 grams of grated parmesan cheese
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How to cook

  • Chop the onion into small pieces and bake it with until transparant.
  • Add the minced chicken and bake shortly.
  • Add some salt, (red) pepper and lots of parsley.
  • Add the risotto rice and make 0.5 litres of chicken stock.
  • Add a bit of chicken stock until the liquid is absorbed. Keep doing so.
  • Chop the vegetables in small pieces and add the mushrooms right after the rice, the leek a bit later and the zucchini last.
  • In the mean time keep adding the chicken stock when the liquid is absorbed.
  • Taste te determine when the rice and veggies are cooked.
  • Turn of the heat and add the parmasan cheese.
  • Let sit for 10 minutes and serve.
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  • It's a variation on risotti, since this dish has a lot less rice than usual risotto's, but makes for big plate of food that's risotto-like.
  • How soon you add the vegetables is up to you. The longer they're in the pan the softer they'll be.
  • I've used seasoned minced chicken. If you use natural you could add some extra seasoning.
  • When making bigger portions I would recommend to add more rice and parmasan, not the veggies so much. Unless you want a huge plate of food.