Meatless Monday: Risotto Primavera

#MeatlessMonday Risotto Primavera |

 My Mom gave me these gorgeous zucchinis from here garden and I knew right away that they would be used for my Meatless Monday dish.  I used zucchini last week too as a substitute for noodles so this week I wanted to do something  a little bit different.  #MeatlessMonday

Using the zucchini in risotto seemed like the perfect use for it and including other veggies like tomatoes and mushrooms made this a perfect combination for primavera! I rarely eat risotto but when I do adding some delicious fresh veggies to it make is so much better! #MeatlessMonday Risotto Primavera #MeatlessMonday Risotto Primavera

You can really add whatever veggies you please to this dish (peas, carrots, broccoli- it would all taste fabulous) I personally wish I had some yellow squash to brighten up a bit but it was really tasty regardless.  😀

Risotto Primavera
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. 2 32 oz cartons of vegetable stock
  2. 3 medium onions, sliced
  3. 1 pint baby bella mushrooms, chopped
  4. 1 cup of sundried tomatoes (or fresh tomatoes), sliced
  5. 1 large zucchini, diced
  6. 2 cups aborio rice
  7. splash of red wine (optional)
  8. sea salt
  9. pepper
  10. garlic powder
  11. 2 tbsp olive oil
First prepare broth
  1. In a large pot bring vegetable broth to a boil and add 2 sliced onions then salt and pepper to taste and and lower to a simmer.
  1. The moment that the first liquid is added to the rice it will take approximately 20 minutes to cook.
  2. It is important to note that you should test the risotto frequently as the broth absorbs to avoid over cooking. You may not use all of the broth and when in doubt, you should undercook it as it will continue to cook as it sits.
The Fit Foodie Mama

Don’t forget to link up with myself, Cassandra & Rachel if you have any delicious meatless dishes to share! :) 

#MeatlessMonday #PoweredbyPlants

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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