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Risotto stuffed zucchini
Risotto stuffed zucchini
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Ingredients:
  • 4 large (about 180g each) zucchini, halved lengthways
  • 168.30 gm vegetable liquid stock
  • 30g butter
  • 1 tsp brown mustard seeds
  • 250g packet arborio rice in 90 seconds
  • 82.50 ml grated tasty cheese
  • 135g jar basil pesto
Instructions:
  • 1. Preheat the oven to a sizzling 200°C. 2. Hollow out zucchini halves, leaving a 5mm border to create a shell. Arrange the zucchini shells cut-side up in a spacious baking dish. 3. Finely chop the zucchini flesh for later use.
  • Heat stock in a saucepan until simmering. In a non-stick frying pan, melt butter over medium heat. Add mustard seeds and cook for 1 minute. Add onion and zucchini; cook until golden, about 5 minutes. Stir in rice and cook for 1 to 2 minutes.
  • Pour in 2 tablespoons of stock into the rice mixture and stir continuously until the liquid is absorbed. Repeat this process with the remaining stock. Take the pan off the heat when the risotto reaches a thick and creamy consistency. Mix in the cheese and season with pepper to taste.
  • Fill the zucchini shells with risotto, bake for 30 minutes, then plate the zucchini and garnish each with a dollop of pesto before serving.

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