How to Make Easy 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. Enjoy!

– zucchini – unsalted butter – shallot – garlic – Arborio rice – white wine – low-sodium vegetable broth – Parmesan cheese – fresh basil – fresh lemon juice – salt & black pepper

Recipe Ingredients

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.

Recipe Instructions

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.

Recipe Instructions

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

Recipe Instructions

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.

Recipe Instructions

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I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!