Zucchini risotto
Anna Schmitz
People: 1
45 min


3 tbsp
Agave Nectar
1 tbsp
1 tbsp
Olive Oil
5 tbsp
Pumpkin Seeds
Red Onion
130 gr.
Risotto Rice
30 gr.
Sun-Dried Tomato

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  1. Wash and cut your Zucchini so that they all have a similar size and shape.
  2. Finely chop your Red Onion.

Heating Steps

  1. Bring water to a boil, so it is ready to be added to rice later. How much? About 5 times more water than rice. (Use vegetable stock instead of water for the best results).
  2. Toast Pumpkin Seeds on a hot and dry pan. Then remove from pan.
  3. Add your rice to the frying pan and toast for a few minutes (be careful not to burn it).
  4. For the most flavor: add a splash of white wine or lemon juice before adding your hot water/stock.
  5. Add small batches (about a 1/2 cup) of your water or stock while stirring constantly. Make sure to wait until it is fully absorbed before adding more. Stop adding liquids when your rice becomes al dente.
  6. Heat clear oil in a pan, add zucchini with red onion and fry for 15 minutes.

Finishing Touches

  1. Mix Agave Nectar, Lime and Olive Oil together in a bowl, then drizzle on top of your risotto.
  2. Add Pumpkin Seeds and Sun-Dried Tomato on top.