This Creamy Zucchini Risotto is rich, comforting, and packed with flavor. Made with arborio rice, grated zucchini, and parmesan, it's done in just 30 minutes. The fresh zucchini and lemon zest brighten the dish, making it perfect for a light summer meal. Pair it with grilled chicken or scallops for a complete dinner!
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The creamiest risotto is made right at home with fresh zucchini and so much flavor! Risotto is decadent by nature and made at home with basic ingredients, you'll feel as though you're eating at the finest Italian restaurant. If you love risotto as much as I do, you'll also enjoy my creamy Scallop Risotto. It’s rich, flavorful, and the perfect seafood twist on a classic risotto!
We all know Italian cuisine holds a special place in my heart, every recipe I create for RFWS is an extension of myself shared with you. This summer risotto is great served as a side dish paired with lemon pepper chicken thighs or my 10-minute pan-seared cod. If this is your first time making risotto and you've heard it's hard, don't fret. It does require constant attention and a little patience but the reward is outstanding!
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Ingredients
- Broth/Stock. Use either chicken broth or stock. It infuses the rice with a rich, savory taste, enhancing the flavor of the dish. If you want a vegetarian dish, use vegetable broth.
- Zucchini. I strongly recommend using shredded zucchini. You can use chopped zucchini if you prefer but I think shredded mixes in better with the rice.
- Arborio rice. Risotto rice or Arborio rice, is short and plump allowing it to absorb a lot of liquid while its high starch content creates the creamy consistency risotto is known for.
- Dry white wine. White wine is always used to deglaze the pan after sautéing the aromatics and rice to balance out the richness of the risotto. I recommend a Sauvignon Blanc or Pinot Grigio. If you prefer not to use
- Lemon. Fresh lemon juice and zest balances out the richness of the other ingredients.
See the recipe card below for the remaining ingredients and quantities.
Step by Step Instructions
Step 1
Heat the broth in a separate small saucepan and keep it at a low simmer. Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook for 2 minutes. Next, add the zucchini and cook for another few minutes.
Step 2
Add in the fresh garlic and risotto rice and cook for 1-2 minutes, until fragrant, lightly toasting the rice. Add the wine and cook for about 3 minutes or until it's fully absorbed.
Step 3
Using a ladle, pour about 1 cup of broth into the pot and stir until all the broth is absorbed. Repeat until you have used all of the broth or the rice is al dente. *Stir consistently (not constantly) to release starch and create a creamy risotto texture.
Step 4
Take the pot off the heat and add the lemon zest, juice and parmesan cheese. Mix to combine.
Step 5
Serve with extra parmesan and enjoy!
Sarah's Top Tips
- Use a large box grater or your food processor shredding attachment to shred the zucchini with minimal effort.
- Do not rinse arborio rice. Unlike white or short-grain rice, you need the starch on risotto rice to support the desired creamy texture.
- When adding in the broth it should be hot. Adding cool or room-temperature broth can alter the cooking process of the rice.
- Stir consistently to prevent the rice from burning and to release the starch which is key to a creamy risotto. But don't over-stir or you can break the rice. I recommend stirring every 3 minutes.
- Add pancetta, chicken, or pair with my Pan-Seared Shrimp for more protein. Not a fan of zucchini? Try using asparagus or peas instead.
Serving Suggestions
If I'm eating risotto as a main dish, I like to add a little extra parmesan and a sprinkle of fresh parsley to the top. This zucchini risotto also pairs well as a side dish with grilled chicken thighs or prosciutto chicken.
Storage & Reheating
Fridge: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freezer: To freeze, allow the risotto to cool completely and store in freezer-safe bags for up to 3 months. Defrost in the refrigerator overnight.
Reheating: Reheat in the microwave or on the stovetop with a few extra tablespoons of broth.
Related Recipes
- Cavatelli Pasta with Broccoli20 Minutes
- Grilled Zucchini Salad14 Minutes
- Seafood Risotto with Scallops1 Hours
- Pasta with Pancetta and Peas30 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
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Zucchini Risotto
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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!
Sarah's Tips
- 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.
KITCHEN TOOLS NEEDED
- 1 Large pot or Dutch oven
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