This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
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I love the combination of goat cheese and zucchini (see Zucchini and Chevré Frittata). The sweetness of the zucchini and the soft creamy yet slightly tart goat cheese just seem meant for each other. I get a number of emails about substitutions for goat cheese and I try to convince people to use goat cheeses in recipes such as this. While it may be a bit of an acquired taste once you have you'll be using goat cheeses all the time.
Servings: 2 | Serving size: about two cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2,3.
This keeps well for about 48 hours in the fridge. Reheat gently.
|spray olive oil
|extra virgin olive oil
|no salt added chicken or vegetable broth
|semi-soft goat cheese
|Pecorino-Romano cheese (grated)
|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 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 Romano cheese. Stir and cook for another minute over very low heat. Season with pepper to taste.
Serving size: about 2 cups
|Calories from Fat 87
|% Daily Value
|Total Fat 10g
|Saturated Fat 5g
|Monounsaturated Fat 4g
|Trans Fat 0g
|Total Carbohydrates 55g
|Dietary Fiber 5g
|Vitamin A 17%
|Vitamin C 43%
|Vitamin K 12 mcg
|Potassium 766 mg
|Magnesium 55 mg