Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


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Zucchini Chevre Risotto

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.

1 lb zucchini
spray olive oil
1 tsp extra virgin olive oil
1 cloves garlic (minced)
1 medium onion (diced)
1/2 cup arborio rice
1/4 cup no salt added chicken or vegetable broth
2 cups water
1/8 tsp salt
1 tsp fresh rosemary
1 ounce semi-soft goat cheese
1 ounce Pecorino-Romano cheese (grated)
to taste 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.

Nutrition Facts

Serving size: about 2 cups

Servings: 2

Amount Per Serving

Calories 359 Calories from Fat 87
% Daily Value
Total Fat 10g 15%
    Saturated Fat 5g 25%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 21mg 8%
Sodium 394mg 16%
Total Carbohydrates 55g 18%
    Dietary Fiber 5g 20%
    Sugars 7g
Protein 14g
Vitamin A 17% Vitamin C 43%
Calcium 21% Iron 19%
Vitamin K 12 mcg Potassium 766 mg
Magnesium 55 mg