Low Carb Orzo "Risotto-Style" with Zucchini Cream, Parmesan, and Basil
Low Carb Risoni “Risotto-style” with Zucchini Cream, Parmesan, and Basil is a creamy, fresh, and very simple first course to bring to the table.
The important clarification is this: it’s not real rice. Low Carb Risoni is pasta shaped like rice, with very different nutritional values compared to a traditional risotto.
In this recipe, it's cooked using a technique inspired by risotto, but the creaminess is built with zucchini cream, Parmesan, butter, and a delicate mantecatura off the heat.
👉 For this recipe, you can use our Low Carb Risoni.
Ingredients for 2 servings
| Ingredient | Quantity |
|---|---|
| Low Carb Risoni | 160 g |
| Zucchini | 250 g |
| Light vegetable broth without sugar or hot water | approx. 450 g |
| Grated Parmigiano Reggiano | 35 g |
| Extra virgin olive oil | 25 g |
| Butter | 15 g |
| Fresh basil | 6-8 leaves |
| Garlic | 1/2 clove, approx. 2 g |
| Untreated lemon zest | approx. 1 g, optional |
| Fine salt | approx. 3 g |
| Black pepper | to taste |
⏱ Preparation time
Preparation: 8 minutes
Cooking zucchini: 8 minutes
Cooking Low Carb Risoni: 10 minutes
Final mantecatura: 2 minutes
Total time: approx. 25 minutes
Servings: 2
How to prepare risotto-style Low Carb Risoni with zucchini cream
1. Prepare the zucchiniWash the zucchini and cut them into thin rounds or small cubes. Set aside about 40 g of raw zucchini in small cubes: these will be used at the end to add a fresher and slightly crunchy note.
2. Cook the zucchini baseIn a large pan, heat 18 g of extra virgin olive oil with half a clove of garlic. Add about 210 g of zucchini, some salt, and cook over medium heat for 7-8 minutes, until soft. Remove the garlic.
3. Prepare the zucchini creamBlend the cooked zucchini with 80 g of hot broth, 4-5 basil leaves, and black pepper. You should get a smooth and soft cream. If needed, add a very small amount of hot water at a time. |
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4. Cook the Low Carb RisoniIn a shallow saucepan, heat the remaining 7 g of extra virgin olive oil. Add the Risoni and stir for about 30 seconds. Add about 250 g of hot broth and cook for 10 minutes, adding more broth a little at a time as needed. In total, you will use about 350-370 g of broth. 5. Add the zucchini creamWhen about 2 minutes of cooking time remain, add the zucchini cream to the Risoni. Stir gently and let it all combine. Also add the 40 g of raw zucchini set aside. 6. Manteca off the heatTurn off the heat. Add 15 g of butter, 35 g of grated Parmesan, 2-3 torn basil leaves, and a very small amount of lemon zest (optional). Stir slowly until a soft and creamy consistency is achieved. Let it rest for 1 minute before serving. |
💡 Chef's tips
Low Carb Risoni is not rice: the risotto-style cooking helps achieve a creamy consistency, but don't expect the same starch release as a traditional risotto. The zucchini cream is the true binding element. Parmesan should be added off the heat so it melts better. Basil should be added partly to the cream and partly at the end. Lemon zest is optional but helps make the dish cleaner on the palate.
⚠️ Low carb 주의
This recipe avoids rice, flours, starches, cream, béchamel, and thickeners. Zucchini are suitable for a low carb diet, but they need to be cooked well to avoid excess water. The broth must be simple and free of sugars, starches, or maltodextrins: if using ready-made broth, always check the label.
Nutritional values — Complete dish
Estimated values considering a final cooked dish weight of approximately 680 g.
| Average nutritional values | Per 100 g |
|---|---|
| Energy | 126 kcal / 528 kJ |
| Fats | 7.3 g |
| of which saturates | 2.8 g |
| Carbohydrates | 1.8 g |
| of which sugars | 0.9 g |
| Fibre | 14.6 g |
| Proteins | 5.9 g |
| Salt | 0.53 g |
Nutritional note
The nutritional values are an estimate calculated on the complete recipe (160 g dry Risoni, 250 g zucchini, 35 g Parmesan, 25 g oil, 15 g butter, 2 g garlic, basil, lemon zest, salt and pepper) with a final cooked weight of approximately 680 g. The value per 100 g may change based on the amount of broth actually absorbed and the aging of the Parmesan.
To learn more
To make the best use of our low carb pasta, read the complete guide: Low carb pasta: what it is, how to cook it, and how to choose the right one.
👉 Discover all formats in the Artisan Low Carb Pasta collection.