Tuscan Roasted Zucchini & Mushroom Risotto
with Scallions, Garlic & Parsley
Tuscan Roasted Zucchini & Mushroom Risotto
Creamy risotto pairs with roasted zucchini and mushrooms, brightened by scallions, garlic, and parsley for a cozy Tuscan-inspired dinner.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 8 ounce Button Mushrooms
- 2 tablespoon Cream Cheese
- 2 clove Garlic
- ¼ ounce Parsley
- 4 unit Scallions
- 1 tablespoon Tuscan Heat Spice
- 2 unit Veggie Stock Concentrate
- 5 teaspoon White Wine Vinegar
- 1 unit Zucchini
Additional Ingredients
- 2 teaspoon Cooking Oil
- Pepper
- Salt
Italian
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories460
Protein11g
Carbs82g
Fat10g
Tags:
VeggieCalorie SmartLow SodiumNew
⚠️Allergens:
🥛MilkSwaps and substitutions
For a vegan version, swap the cream cheese for a plant-based cream cheese or a splash of oat cream. If you need lower sodium, use unsalted vegetable stock and season with extra herbs, garlic, and a little lemon zest instead.
What to serve with it
Serve with a crisp green salad or simple roasted tomatoes to echo the Tuscan flavors without adding much weight. Warm crusty bread works too for soaking up the creamy risotto and making the meal feel more complete.
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