Zucchini Risotto

Name: Zucchini Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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; 1/2 cup dry white wine (optional); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon lemon zest; 1 tablespoon lemon juice; 1/4 cup grated parmesan cheese

Creamy Zucchini Risotto made in just 30 minutes. This classic Italian dish is made with simple ingredients in one pot for a comfort meal the whole family will love.

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Risotto with zucchini and lemon on a blue plate with a glass of wine.

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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.

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 perfect served as a side dish or as a complete meal with a crisp glass of wine. If you love seafood you can even try my Scallop Risotto. If this is your first time making risotto and you've heard it's hard, it's not. It does require constant attention and a little patience but the reward is outstanding!

Why You'll Love this Recipe

Creamy risotto. Good risotto is creamy and packed with flavor from all the buildable ingredients combined.
One-pan meal. Make this zucchini risotto recipe in just one pot!
Sneak in extra veggies. Grated zucchini is a great way to sneak in veggies for all those picky eaters.

Ingredients

Broth. Use either chicken broth or vegetable broth. Broth infuses the rice with a rich, savory taste, enhancing the overall flavor of the dish.
Zucchini. Shredded zucchini for added vegetables. 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 which allows it to absorb a lot of liquid while its high starch content creates the creamy consistency risotto is known for.
Dry white wine. Wine is optional-sub for extra broth- it's used to deglaze the pan after sautéing the aromatics and rice to intensify the flavor of the dish.
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.

Substitutions & Variations

Vegetarian. This recipe is completely vegetarian (if you use vegetable stock). This recipe can be made without cheese for any vegan needs, but if you can use cheese, DO!
Add more protein. Add meat, if desired, after sautéing the aromatics and before adding the rice.
Don't like zucchini? Asparagus or green peas are a great alternative.

How to Make Zucchini Risotto

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 about 2 minutes. Next, add the zucchini to the pan 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 occasionally until all the broth is absorbed. Repeat until you have used all of the broth or the rice is al dente.

Step 4

Take the pot off the heat and add the lemon zest, juice and parmesan cheese. Mix and combine.

Step 5

Serve with extra parmesan and enjoy!

Recipe FAQs

Can I use regular rice for risotto?

The short answer is yes, but I do not recommend it. It won't have the same texture or creaminess that risotto yields and the rice doesn't absorb as much liquid as arborio does, making it less flavorful.

Can I use water instead of broth?

You can use water instead of broth when making risotto, but it will affect the flavor and richness of the dish. The dish will be a lot less flavorful if you use water. For best results, I recommend using broth.

Do I really have to stir the risotto the whole time?

You have to stir consistently, not constantly, but stirring is required whenever you add a new ladle of broth to the pan. This helps to release the starch from the rice, which creates the creamy texture characteristic of risotto. Stirring also ensures that the rice cooks evenly and prevents it from sticking to the bottom of the pan.

Sarah's Top Tips

Grated zucchini. Use a large box grater to shred the zucchini with minimal effort.
Do not rinse arborio rice. Unlike white rice or short grain rice, you want and need the starch on risotto rice to support the desired creamy texture.
Keep the broth hot. When adding in the broth it should be hot. Adding cool or room-temperature broth can alter the cooking process of the rice.
Keep stirring. Stir consistently to prevent the rice from burning and to release the starch which is key to a creamy risotto.

Blue plate full of zucchini and lemon risotto.

Serving

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

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop with an added tablespoon of broth or water.

To freeze, allow the risotto to cool completely and store in freezer-safe bags for up to 3 months. Defrost in the refrigerator overnight and reheat in the microwave or on the stovetop.