Zucchini Walnut Risotto

This makes an easy, handy and tasty meal for summer nights. The walnuts add flavor, protein and a nice crunch.

Zucchini, Walnut Risotto

Serving Size: 4


  • 1 cup risotto rice
  • 2 medium zucchini
  • 1 tablespoon vegetable oil
  • 1 large onion
  • 2 cloves garlic
  • 1 cup walnuts, chopped and toasted
  • 2-3 cups vegetable bouillon
  • 2 tablespoons mixed Italian herbs and spices
  • 3 scallions, sliced
  • salt and pepper to taste


  1. Clean the zucchini and cut (in half moons or matchsticks).
  2. Chop the onion, mince the garlic and slice the spring onions.
  3. In a dry pan toast the chopped walnut pieces.
  4. When lightly toasted, remove the walnuts from the pan and set in a bowl for later use.
  5. Place the vegetable oil in the frying pan used for the walnuts and heat the oil.
  6. Add the onion and sauté until soft.
  7. Add the risotto rice and mix well to evenly cover the rice.
  8. Add 2 cups of vegetable bouillon and minced garlic
  9. As the vegetable bouillon is absorbed, add the zucchini pieces.
  10. Add water or more vegetable bouillon if the rice is still hard.
  11. Continue cooking and stirring until the rice is soft.
  12. Add the Italian herbs and spices
  13. Shortly before serving add the toasted walnut pieces, the scallions and season to taste with salt and pepper.
  14. We garnished the meal by sprinkling a few pieces of toasted walnuts on top and some of the green parts of the chopped spring onions.