How to Make 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. 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

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.

Recipe Instructions

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).

Recipe Instructions

MEET MARYANNE 👋

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! 

SERVE AND ENJOY!