Quick Zucchini Risotto
with Goat Cheese, Chilis and Parsley
White cooking wine elevates this easy-peasy risotto, bringing you luxury without the effort! Creamy goat cheese adds tang to each bite, while chilis spice things up!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Quick-Cook Risotto
56 g
Goat Cheese
(Contains Milk)
200 g
Zucchini
113 g
Red Onion
3 unit
Garlic, cloves
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
1 unit
Chili Pepper
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Without opening the package, massage risotto rice pouch with the palm of your hand or use the bottom of a pan to separate grains.Quarter zucchini lengthwise, then cut into 1/4-inch-thick quarter-moons.Peel, then cut onion into 1/4-inch pieces.Peel, then mince or grate garlic.Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)
Heat a large non-stick pan over medium heat. When hot, 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Season with salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min. Transfer zucchini to a plate, then cover to keep warm.
Add 1 tbsp butter (dbl for 4 ppl) to the same pan, then swirl the pan until melted, 30 sec. Add onions. Season with salt and pepper. Cook, stirring occasionally, until tender, 3-4 min. Add garlic and 1/4 tsp chilis. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min. Add cooking wine. Cook, stirring often, until wine is absorbed, 1-2 min.
Add rice, stock powder and 1 cup water (1 1/2 cups for 4 ppl) to the pan. Stir to combine, then bring to a simmer. Cook, stirring occasionally, until rice is tender and most of the broth is absorbed, 2 min. (TIP: Use the back of a spoon to loosen any remaining clumps of rice.)Remove from heat, then stir in zucchini, Parmesan and 1 tbsp butter (dbl for 4 ppl). Season with salt and pepper, to taste. Stir until Parmesan and butter melt.
Meanwhile, roughly chop parsley. Divide risotto between bowls. Crumble goat cheese over top.Sprinkle with parsley and any remaining chilis, if desired.
