Zuccini Risotto with Eggplant Sauce and Black Olives


If you want the flavors and look of a fine dinning restaurant, but can’t afford the tab, then try this Zucchini Risotto with Eggplant Sauce and Black Olives. This rich, hearty, healthy, and savory dish is perfect for a summer day. These fresh ingredients blend well to create a creamy and flavorful dish that everyone will love. Be sure to pick up the ingredients the next time you go shopping so you can enjoy this blissful dish this weekend.


  • olive oil
  • 3 garlic cloves (minced)
  • 2 zucchini (diced)
  • 400 grams risotto rice
  • salt
  • pepper
  • 8 teaspoons eggplant black olive spread
  • parmesan cheese (grated)


  1. In a Dutch oven or casserole, sauté the minced garlic in olive oil.
  2. Add zucchini and sauté.
  3. Heat water in a small saucepan to cook the rice.
  4. Add the rice to sauteed zucchini and cook until rice is translucent.
  5. Gradually add warm water, it must evaporate progressively. Season with salt and pepper.
  6. At the end of the cooking, add eggplant-black olive spread and parmesan cheese. Mix well and serve.
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