Zucchini Chickpea Risotto

One of our guests recently gave me a bunch of young zucchinis from her garden. (Thank you, Madonna!) After serving Zucchini Pancakes, Zucchini & Roasted Chicken Omelettes, and Zucchini Bread for breakfast over several different mornings, I decided that it was time for zucchini at a different meal. For lunch today,  I made Zucchini and Chickpea Risotto. It was a sunny and delicious dish for a gray, humid day.



Ingredients: Arborio Rice, Olive Oil, Minced Shallots, Vegetable Stock, Chickpeas, Zucchinis, Red Pepper Flakes, Dry White Wine, Butter, Lemon Juice, Grated Parmesan Cheese. For instructions on making risotto, see my earlier post Ah … Risotto. Have fun making your own risotto! Feel free to be creative!

One of my go-to wines for making risotto, and serving with it, is Pomelo Sauvignon Blanc, a crisp, citrusy white wine from California. Enjoy!

7 responses to “Zucchini Chickpea Risotto

    • Hi, Bebe. I think that you would enjoy making risotto because you can vary it in infinitely many ways. I hope that you try it and love it : )

      Laurie

  1. That looks delicious. I’ve never eaten chickpeas in risotto, but that photo may nudge me into being courageous enough to attempt risotto.

    • Risotto is wonderful because you can put almost anything into it. I like chickpeas because of their texture but also because they add some protein if I am making a vegetarian risotto. Thanks for the comment!

      Laurie

  2. Oh yum, I love the versatility of zucchini and this recipe sounds delicious, thanks for sharing. The photo has my mouth watering by the way! 🙂

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