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 Chevrť 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 youíll be using goat cheeses all the time.
The French call goat cheese "chevre" since the French word for goat is (you guessed it) "chevre". The goat cheese in most of these recipes is a soft or semi-soft goat cheese. The cheese is often in the shape of a log and most of them have about 6 grams of fat per ounce of cheese.
1 ounce goat cheese = 80 calories, 6g fat, 4.5g sat fat, 0g mono fat, 5g protein, 0g carbohydrates, 130mg sodium, 20mg cholesterol
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|
|1 tsp||extra virgin olive oil|
|1/2 cup||arborio rice|
|1/4 cup||low sodium chicken or vegetable broth|
|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 375įF. 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 parmesan cheese. Stir and cook for another minute over very low heat. Season with pepper to taste.
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|
|Total Carbohydrates 55g||18%|
|Dietary Fiber 5g||20%|
|Vitamin A 17%||Vitamin C 43%|
|Calcium 21%||Iron 19%|
|Vitamin K 12 mcg||Potassium 766 mg|
|Magnesium 55 mg|