Episode 46: Lemon-Zucchini Risotto


  • 2 cups vegetable broth
  • 1 cup kale/spinach
  • 1 zucchini
  • 1 lemon
  • 1 cup Arborio rice


  • Heat the vegetable broth in a pot under medium heat
  • Add the rice
  • Cook the rice for 10-15 minutes, stirring occasionally
  • Chop the zucchini into small pieces and saute in a pan with olive oil until tender
  • When the rice is done, add the kale/spinach and mix well
  • When the kale/spinach cooks down, add the juice of half a lemon to the rice
  • Add the zucchini to the rice and mix well
  • Serve hot