Sometimes it's Monday night, the air has gotten chilly and you dream about a fluffy and buttery bowl of risotto, with maybe some delicious meatballs. Maybe with a glass of wine? But then you realize that it's Monday and those dreams aren't possible on workout days. What's a girl to do? First have a long and self reflecting workout. Then, fake it till you make it, and that's where zucchini risotto comes in. It's warm and comfy and makes you want to grab a sweater and look at the leaves falling from the trees. Best part: you can have more than one bowl!
The ingredient list is super short and you can make it in less than 30 minutes. Perfect for a weeknight meal any day of the week. You can use all green zucchini, or all yellow squash but it's not a party unless you do both. And if you're feeling adventurous on Monday night, go ahead and get two colors of grape tomatoes. Do it; life is too short.
First up make the patties. Then you'll cook the risotto in the same pan and it'll grab some of that earthy flavoring from the turkey.
Season the meat with black pepper and make 6-7 four ounce patties. Heat up a cast iron skillet for added flavor (but a non stick skillet will do just fine) and add one tablespoon of olive oil. Carefully place the patties on the skillet and brown on each side, 4-5 minutes each. Make sure they're spread out in the pan so that they caramelize on don't steam. No one wants boiled turkey burgers. Make sure the heat is on medium and not high, because then your kitchen will get super smokey and your fire alarm will go off. Then you'll have to search for your step stool while losing part of your hearing. Life as a short person is hard sometimes.
In the meanwhile, chop the onion, shred the zucchini for some added bicep workout. Not the best choice to make this dish if it's bicep day, but I'll leave that up to you. Add another tablespoon of olive oil to the skillet, the onion, red pepper flakes for some added heat and parsley. Cook the onion 6-8 minutes, until it's caramelized. Add the garlic and sauté for a couple of more minutes.
While the onion is cooking, using a paper towel squeeze the water out of the zucchini in batches. Then slowly add it to the onion and garlic mixture. Once combined, add the chicken stock to deglaze the pan. Cook for another minute or two and turn off the heat. Combine the cherry tomatoes with the zucchini risotto.
And voila! You've got yourself some lovely zucchini risotto. Grab yourself a plate or two (it's ok, you worked out very hard today) and enjoy. Low carb, full of flavor and super easy to make!
Nutrients for 2 patties and 2 cups of risotto