Though it’s Labor Day weekend already, the weather is still warm and I don’t want to heat up my kitchen. This yummy risotto is quick & easy and uses one of my favorite summer veggies: zucchini.
Low Carb Zucchini Risotto
3 tablespoons salted butter
8-9 oz chopped raw zucchini (medium-sized zucchini)
1/2 teaspoon dried minced onions (or 2 teaspoons fresh)
1/8 teaspoon salt
1/16 teaspoon black pepper
1 package orzo-shaped shirataki noodles
1/4 cup grated Parmesan cheese
In a medium skillet over medium-high heat, melt butter. Add chopped zucchini.
(Pieces can be as small or large as you like. I like them about 1″ square and 1/4″ thick.) Sauté zucchini until soft.
Add onions, salt, and pepper. Stir. Turn heat down to medium-low.
Rinse shirataki noodles under hot water in a wire colander. Drain well. Add to skillet and mix with other ingredients.
Add Parmesan to skillet and continue cooking and mixing until everything is hot and clings together.
Makes 2 or more filling servings. The entire recipe contains about 8 net carbs.