Zucchini and Lemon Risotto

Zucchini and Lemon Risotto

Zucchini and Lemon Risotto 

Serve: 4 

Ingredients: 

  • 1 zucchini, chopped
  • 1 medium onion, diced
  • 300g arborio rice
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1.2 litres salt reduced vegetable stock
  • 1 lemon, juiced and zested
  • 50g greek yoghurt (DF and VG if required)
  • 40g parmesan cheese  (DF and VG if required)

Method: 

1. Saute onions and garlic in a skillet over medium heat for about 2 mins. 

2. Add the zucchini and cook until it starts to soften. Add the rice to the pan and combine. 

3. Add a ladle of stock and keep stirring.

4. Once the liquid is almost absorbed add another ladle of stock. Continue this process, stirring constantly, until all of the stock is used up. 

5. Stir in the lemon juice, lemon zest, parmesan cheese and greek yoghurt. Mix to combine. 

6. Serve with extra parmesan cheese on top! 

 

Macros per serve

Cals 380

Protein 11g

Fat 10g

Carbs 60g

Fibre 3g

Health Benefits of Ingredients

Zucchini: Low-calorie vegetable for hydration and fibre. Contains vitamins C & A for antioxidant support. 

Onion & Garlic: Contain flavonoids & allicin for antioxidant & anti-inflammatory. Support heart and immune health.

Arborio Rice: Provides complex carbohydrates for sustained energy. Low in fat. 

Olive Oil: Monounsaturated fats for heart health. Anti-inflammatory properties. 

Greek Yoghurt: Adds protein & probiotics for satiety and gut support. 

Parmesan Cheese: Protein & calcium for bone and muscle health. Adds flavour and richness.

Lemon: High in vitamin C for immunity and flavour enhancement.

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