I know what everyone says about Risotto, I’m sure I’m not even making it right, I follow the directions on the back of the Arborio rice package I buy. It lists a recipe for plain (blah) risotto and a mushroom one, I’ve used this method for every risotto I use combining different things. It always comes out good isn’t that all that matters?? LOL. So here is what I did for this one I whipped up, whipped up, meaning it still takes 30 min to cook. And I have to say, my daugther loved this!! Doesn’t mean she’ll love it tomorrow but she ate it all up!


One large zucchini
1 10 oz. pkg. of frozen spinach, thawed
1 Cup of Arborio rice
2-3 Cups of water
1/2 Cup of parmesan cheese
Salt & Pepper
Olive Oil


What to do:

In a medium sized sauce pan add olive oil and rice and cook for two minutes (I know their is a reason why you do this first, something about opening up the rice and really allowing the moisture to get in their, I don’t know I just follow directions!


Add 2 cups of water and bring to a boil. Cover and let simmer. Meanwhile shredd your zucchini with a peeler until you get to the seeded part. Place into a bowl add some olive oil, salt and pepper and microwave for a minute and a half, place aside. Cut the rest of the zucchini into small peices.


Drain your spinach as much as you can with a papertowl, I got a lot of water out of mine.


Now the veggies are ready to go! Once it looks like the water is almost evaperated add the veggies, a little more water, return cover and allow to cook for a few more minutes.

I just kept check the water level, I pretty much do this adding water until I know my veggies and rice are done. I add the cheese at the end along with salt and pepper, cover and get the rest of my meal together.


Then the you have a cheesy, yummy fresh vegetable risotto!


Add whatever veggies you like, I may try peas next time or summer squash! I served this with Garlic, Honey Mustard Chicken Tenders.……from the Crock!! Or try my Butternut Squash Risotto.