Creamy Zucchini Risotto

This zucchini risotto recipe is a delicious way to enjoy the flavors of summer in a classic Italian dish. The creamy and tender Arborio rice pairs perfectly with the grated zucchini, creating a dish that is both hearty and flavorful, and can be served as a main or side dish. It's also easy to make and is a great way to use up an abundance of zucchini from your garden. Enjoy!

If you, like me, can't keep up with your garden zucchini in the summer, this zucchini risotto recipe is here to the rescue. And if you need more zucchini recipes, try my vegetarian stuffed zucchini, zucchini fritters, or chocolate zucchini bread.

Elegantly creamy risotto doesn't need to be fussy - it's easier than you think (see my secrets listed below)! This healthy vegetarian dish is high in fiber, naturally gluten-free, deeply savory, and the perfect summertime meal.

Jump to:

• ⭐️ Why This Risotto is the Best
• 💬 What is the Secret to a Good Risotto?
• 🧀 Ingredient Notes
• 📝 Variations & Substitutions
• 🔪 How to Make Creamy Zucchini Risotto
• 👩🏼‍🍳 Expert Tips and Tricks
• 🍽 How to Serve Zucchini Risotto
• 💬 Frequently Asked Questions
• 🍝 Related Recipes
• Creamy Zucchini Risotto Recipe

⭐️ Why This Risotto is the Best

• Risotto with zucchini (also known as "courgette risotto") is light & creamy, rich, and savory, with the flavors of summertime
• Serve it as an appetizer, main dish, or side dish
• Versatile vegetarian recipe so you can add your favorite vegetables & herbs
• Kid-friendly recipe
• Quick & easy summer squash risotto using simple whole foods
• Healthy vegetarian dish that's high in fiber, nutrients, and naturally gluten-free

💬 What is the Secret to a Good Risotto?

Risotto is a classic Italian dish that's made with "risotto rice" (usually Arborio, Carnaroli, or Vialone Nano), which is cooked slowly with broth until it becomes creamy and tender.

It's a dish that feels elegant but is really so simple. However, there are a few secrets to making perfectly creamy risotto:

• Don't rinse the rice. This will rinse off the starch, which is what makes risotto so creamy.
• Add broth slowly. Add your (warm) broth 1 ladleful at a time, and stir until the broth has been completely absorbed by the rice, then add more broth. This ensures super creamy risotto.
• Use warm broth. Keep your broth at a low simmer before adding it to your rice.
• Stir continuously. This helps your rice cook evenly.

🧀 Ingredient Notes

• Zucchini - Any type of summer squash will work well in this risotto recipe.
• Unsalted butter - Using unsalted butter helps us control the amount of salt in our cooking.
• Shallot - Gives our risotto deep flavor. You can also substitute ¼ of either a yellow onion or red onion for similar results.
• Garlic - I highly recommend using fresh garlic for optimal flavor, but jarred garlic will work as well.
• Arborio rice - an Italian short-grain rice with a high starch content that becomes creamy when cooked. Carnaroli, Vialone Nano, or any risotto rice will work great.
• White wine - The acidity of white wine cuts through the richness of risotto, creating a more complex flavor.
• Low-sodium vegetable broth - I recommend using low-sodium vegetable broth to control the amount of sodium in your cooking. If you use regular vegetable broth, taste your risotto before adding the salt.
• Fresh basil - Adds bright herby notes that taste like summertime; you can also substitute 1 teaspoon of dried basil
• Parmesan cheese - Gives the risotto rich umami flavor and adds extra creaminess.
• Lemon zest and fresh lemon juice - I recommend using fresh lemon juice for the best citrus flavor, but store-bought lemon juice will work as well.

📝 Variations & Substitutions

• Mushroom zucchini risotto: Add 8 ounces of mixed mushrooms when you add the shallots, and cook for around 5 minutes.
• For vegan risotto: Substitute extra virgin olive oil for the butter, and either omit the Parmesan cheese or use nutritional yeast in its place.
• Herbs. Substitute your favorite seasonal herb, like thyme, rosemary, or sage.

🔪 How to Make Creamy Zucchini Risotto

In a medium pot, heat vegetable broth over medium-high heat, until it reaches a simmer. Once simmering, reduce the heat to low to keep it warm.

Using a large box grater, grate the zucchini and set aside.

In a large skillet or Dutch oven, melt the butter over medium heat. Add the shallots and cook for 5 minutes, until translucent. Add minced garlic and cook for another minute.

Reduce the heat to medium-low and add the grated zucchini. Cook for about 2-3 minutes, until it has softened slightly.

Pour in the Arborio rice and stir frequently for 2 minutes, until it has become toasted with a nutty aroma. Pour in the white wine; stir to de-glaze the pan and scrape up any browned bits on the bottom of pan.

Stir in ½ cup of warmed vegetable broth until completely absorbed into the rice, then add add in another ½ cup and repeat. Continue to add broth ½ cup at a time until it's fully absorbed and the rice is cooked al dente.

Add Parmesan cheese, fresh basil, fresh lemon juice, salt, and black pepper. Serve immediately and garnish with additional fresh basil and lemon zest (if using).

👩🏼‍🍳 Expert Tips and Tricks

• Storage: Risotto is best served immediately, but you can place it into an airtight container and store it in the fridge for up to 4 days. I don't recommend freezing leftover risotto.
• Risotto texture is best served al dente. This means it should be fully cooked yet with some firmness intact.
• Use risotto rice for the creamiest texture.
• Don't rinse rice. This will rinse off the starch, which is what makes risotto so creamy.
• Keep broth warm. This prevents lowering the temperature of your risotto mixture as you add the broth.
• Add broth slowly. Add your warm broth 1 ladleful at a time, and stir until the broth has been completely absorbed by the rice, then add more broth. This ensures creamy risotto.
• Stir continuously. This helps the rice to cook evenly.
• How to reheat risotto: Reheat leftovers in the microwave or in a skillet over medium-low heat with a tablespoon of water. Cook until heated through, about 10 minutes.

🍽 How to Serve Zucchini Risotto

• Serve your risotto as a main dish, paired with a side salad or soup, like cucumber salad or apple gorgonzola salad
• Serve it as a side dish alongside salmon stuffed with spinach
• For a heartier meal, accompany your risotto with chewy ciabattta rolls

💬 Frequently Asked Questions

🍝 Related Recipes

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