Zucchini Risotto
Creamy Zucchini Risotto made with arborio rice, fresh zucchini, and parmesan in just 30 minutes. This one-pot recipe is rich, comforting, and perfect as a side or main dish. Serve it with grilled chicken or seafood for a complete meal!
Servings: 4 servings
Calories: 310.45kcal
Equipment
Ingredients
- 4 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1-2 tablespoons butter
- 1 small onion or large shallot diced
- 2 zucchini shredded
- 3 cloves garlic minced
- 1 cup arborio rice
- ½ cup dry white wine optional
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- ¼ cup grated parmesan cheese
Instructions
- Bring the broth to a boil in a small saucepan, then turn the heat to low and keep it at a simmer.
- Heat olive oil and butter in a large saucepan or Dutch oven over medium heat. Add the onion and cook for about 2 minutes. Next, add the zucchini to the pan and soften for another few minutes.
- Add the garlic and rice to the pan and cook for 1-2 minutes, until fragrant and the rice is slightly toasted.
- Pour in the wine, if using, and cook until it is fully absorbed for about 3 minutes.
- Using a ladle, add approximately 1 cup of broth to the rice and cook, stirring occasionally, but not continuously, until all of the broth has been absorbed.
- Repeat until you have used all of the broth or the rice is al dente. Turn off the heat, add lemon zest, lemon juice and Parmesan to the pan and mix until combined. Serve and enjoy!
Video
Notes
- Shred Zucchini Easily: Use a box grater or food processor for quick shredding.
- Don’t Rinse Arborio Rice: The starch creates that signature creamy texture.
- Hot Broth Only: Use hot broth — cold broth will disrupt cooking.
- Stir Consistently: Stir every 3 minutes to prevent burning and release starch, but avoid over-stirring to keep the rice intact.
- Add More Protein: Try pancetta or chicken. For seafood, pair with my Pan-Seared Shrimp.
- Skip the Zucchini: Substitute with asparagus or green peas.
Nutrition
Serving: 1serving | Calories: 310.45kcal | Carbohydrates: 49.37g | Protein: 8.44g | Fat: 6.5g | Saturated Fat: 1.72g | Polyunsaturated Fat: 0.64g | Monounsaturated Fat: 3.12g | Cholesterol: 10.55mg | Sodium: 1578.1mg | Potassium: 432.85mg | Fiber: 3.13g | Sugar: 5.28g | Vitamin A: 264.04IU | Vitamin C: 23.66mg | Calcium: 102.98mg | Iron: 2.91mg
