Tomato Zucchini Risotto with Fresh Burrata [Gluten-Free, Vegetarian, Calorie-Friendly]

You know that moment when you have next to nothing in your refrigerator and somehow the stars align? That happened today and it was magic. I have made risotto several times before, mostly opting for the classic parmesan variant with some sort of protein on top. But when it comes to Italian cooking, my heart really belongs to anything bright and tomato-based. Add in a random vegetable that needed to be used and some insanely delicious creamy burrata, and you've got yourself Tomato Zucchini Risotto! 

When portioned correctly this vibrant dish is health-conscious and calorie-friendly, not to mention exceptionally satiating. I hope you love it as much as I do!

Serves 4.

Recipe:

1 tablespoon olive oil, divided
1 medium zucchini, diced

1 medium white onion, chopped

2 cloves garlic, chopped

1 cup arborio rice

1/4 cup white wine

4 cups vegetable broth 

1 cup crushed tomatoes

To top:

4 ounces creamy burrata

Cracked black pepper 

Directions:

Begin by combining your vegetable broth and crushed tomatoes over medium heat. Let simmer for 4 to 5 minutes, until thoroughly combined. Set aside.

Over medium heat, add 1/2 tablespoon olive oil and chopped zucchini, season with salt and pepper, to taste. Sauté until lightly golden brown. Set aside.

Now start your risotto,  add 1/2 tablespoon olive oil over medium heat and sauté garlic and onion until soft and translucent. Add risotto and toss to coat, about 1 minute. Add white wine and cook down until liquid is absorbed. Ladle in 1/2 to 2/3 cup of tomato broth at a time until absorbed by risotto, and repeat until broth is finished, or until risotto is cooked and slightly tender.

Toss in zucchini and salt and pepper to taste, if necessary. Divide among four plates and top each with 1 oz. burrata and freshly cracked pepper. Enjoy!

Nutrition: 350 calories per serving.