Zucchini Risotto

Risotto is a creamy, comforting dish that originates from Northern Italy. It’s known for its rich flavor and smooth texture, making it a favorite among many. In this post, we'll guide you through a simple recipe for zucchini risotto. Whether you're an experienced cook or a beginner, this dish is easy to prepare and perfect for any occasion.

This Zucchini Risotto recipe serves approximately 4 people. If you're serving it as a main course, it should be enough for four moderate portions. If you're using it as a side dish, it can stretch to serve more.

Ingredients

• 1 ½ cups Arborio rice

• 4 cups vegetable broth (or chicken broth for extra richness)

• 2 medium zucchinis, grated

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• ½ cup dry white wine (optional, or use extra broth)

• ½ cup grated Parmesan cheese

• 2 tablespoons unsalted butter

• 2 tablespoons olive oil

• Salt and freshly ground black pepper, to taste

• Fresh basil or parsley, chopped, for garnish (optional)

• Lemon zest (optional, for brightness)

Instructions

Follow these easy steps to make your zucchini risotto:

Step 1: Heat the Broth

• In a medium saucepan, warm the vegetable broth over medium heat. Keep it warm throughout the cooking process, as you’ll be adding it to the risotto gradually

Step 2: Sauté the Aromatics

• In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes

• Add the minced garlic and sauté for another minute, until fragrant

Step 3: Toast the Arborio Rice

• Add the Arborio rice to the pan with the onions and garlic. Stir frequently for about 2-3 minutes, allowing the rice to absorb some of the oil and toast slightly. This helps give the risotto its signature creamy texture

Step 4: Add Wine (Optional)

• Pour in the white wine and stir constantly until it has mostly evaporated. This adds a depth of flavor, but if you prefer not to use wine, you can skip this step and move directly to adding the broth

Step 5: Gradually Add the Broth

• Start adding the warm broth, one ladle at a time. Stir frequently and wait for each ladleful to be absorbed before adding more broth. Continue this process for about 18-20 minutes, or until the rice is creamy and tender but still slightly al dente

Step 6: Add the Zucchini

• After about 10 minutes of adding the broth, stir in the grated zucchini. Continue adding broth and cooking the risotto until the zucchini is soft and incorporated into the creamy rice

Step 7: Stir in Butter and Parmesan

• Once the rice is cooked and has absorbed most of the broth, remove the pan from the heat. Stir in the butter and grated Parmesan cheese, which will make the risotto extra creamy. Season with salt and freshly ground black pepper to taste

Step 8: Serve

• Serve the risotto immediately, garnished with fresh basil or parsley and a sprinkle of lemon zest for added brightness (optional)

Tips for the Perfect Zucchini Risotto

• Use warm broth: Always use warm broth when making risotto to maintain the cooking temperature and ensure the rice cooks evenly

• Don’t rush: Risotto requires patience. Stirring constantly and adding the broth gradually allows the rice to release its starch, creating that signature creamy texture

• Zucchini: Grating the zucchini allows it to blend smoothly into the risotto, creating a subtle, fresh flavor without overpowering the dish

• Lemon zest: Adding a bit of lemon zest at the end brightens up the dish and balances out the creaminess

Enjoy this delicious Zucchini Risotto with a crisp salad or grilled vegetables for a complete meal!