Zucchini Risotto

French - I don't usually cook risotto as I find it a bit heavy, especially for diner. I only eat it when I'm going to the restaurant or when I'm invited. But this one, I don't know why, was a bit lighter from the one I use to eat. This recipe is healthy, when fresh and organic ingredients are used, but don't eat it everyday, once in a while, this recipe is perfect to warm up your evening. 

Recipe for two:

  • 2 shallots cut into small pieces
  • 2 cloves of garlic cut into small pieces
  • 1 big zucchini cut in small pieces 
  • 2 tablespoons of coconut oil
  • 2 tablespoons of olive oil
  • 600 ml vegetables stock 
  • 200 grams of arborio rice 
  • 5 tablespoons of coconuts milk 
  • 10 leaves of coriander 
  • Salt and pepper
  1. In a warm sauce pan, drizzle some olive oil and add the garlic, the shallots and the zucchini and cook it for about 7 minutes
  2. In a big pan, add the coconut oil. When warm enough, add the rice and mix until the rice becomes translucent.
  3. Cover with a bit of vegetables stock and mix until it is absorbed
  4. Renew number 3. until there is no more vegetables stock
  5. Add the zucchini to the rice, the coconut milk and the coriander
  6. Mix until everything is well combined and warm
  7. Diner is served!