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Zucchini Chevre Risotto

Servings = 2 | Serving size =about two cups

This recipe can be multiplied by 2,3.

This keeps well for about 48 hours in the fridge. Reheat gently.

1 lb	zucchini
	spray olive oil
1 tsp	extra virgin olive oil
1 cloves	garlic
1 medium	onion
1/2 cup	arborio rice
1/4 cup	low sodium chicken stock
2 cups	water
1/8 tsp	salt
1 tsp	fresh rosemary
1 ounce	semi-soft goat cheese
1 ounce	Pecorino-Romano cheese
	fresh ground black pepper

Place a large non-stick skillet in the oven and preheat to 375°F. When the pan is hot add the diced zucchini and spray lightly with olive oil. Toss and return the pan to the oven. About every 7 minutes remove the pan and toss the zucchini carefully. After about 20 minutes the zucchini cubes should be lightly browned.

While the zucchini is cooking heat the olive oil over medium-heat in a medium sized stock-pot. Add the minced garlic and cook slowly. Do not allow to brown.

When the garlic is soft and translucent, add the onions and cook until they are also translucent. Add the button mushrooms and cook over medium-high heat until they begin to turn brown. Continue to cook, stirring continuously until the mushrooms are a dark roasted brown.

Add the risotto and cook for about 2 minutes, stirring frequently.

Reduce the heat to medium and add the chicken stock . Stir well. Cook for one minute and add 2 cups of water the salt and rosemary.

Cook over medium-heat, stirring occasionaly so that the rice will not stick to the bottom. After about 15 minutes, check to see if the rice is done. Add more water, 1/4 cup at a time as needed.

Add the cooked zucchini when the rice is soft but not mushy. Add the goat cheese and parmesan cheese. Stir and cook for another minute over very low heat. Season with pepper to taste.

Nutrition Facts

Serving size: about 2 cups | Servings 2

Calories 359 | Calories from Fat 87

Amount Per Serving (% Daily Value)

Total Fat 10g (15%) | Saturated Fat 5g (25%)

Monounsaturated Fat 4g | Trans Fat 0g

Cholesterol 21 mg (8 %) | Sodium 394 mg (16 %)

Total Carbohydrates 55g (18%) | Sugars 7g

Dietary Fiber 5g (20%) | Protein 14g

Vitamin A 17% | Vitamin C 43 % | Calcium 21% | Iron 19%

Vitamin K 12 mcg  | Potassium  766 mg | Magnesium  55 mg