Baked Zucchini Risotto

Through the Fibro Fog

Through the Fibro Fog

This baked zucchini risotto is a tasty comfort food dinner or side dish for the summer season!

Ingredients

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1

Rinse the kale, then dice finely.

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2

Saute onion and garlic in a pot in a little olive oil until softened.

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3

Add zucchini to the pot and stir together. Cook for 3-4 minutes.

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4

Tip in the arborio rice and stir well to combine.

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5

Spoon the risotto mixture into an ovenproof dish and pour in vegetable stock. Bake for 30 minutes.

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6

Remove from the oven and stir through kale, salt and black pepper. Cook for 2-3 minutes, then stir through the cream cheese to serve.

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