Creamy Zucchini Risotto Recipe

plate of zucchini risotto resting on a white napkin.

5 from 4 votes

Creamy Zucchini Risotto Recipe

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!

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Side Dish

Cuisine: Italian

Diet: Gluten Free

Servings: servings

Calories: 326kcal

Author: MaryAnne

Ingredients

2 medium zucchini, grated
2 Tablespoons unsalted butter
1 large shallot, diced
3 cloves garlic, minced
1 cup Arborio rice
½ cup white wine
4 cups low-sodium vegetable broth
½ cup Parmesan cheese, shredded
2 Tablespoons fresh basil, chopped
2 teaspoons fresh lemon juice
½ teaspoon salt
¼ teaspoon black pepper
2 Tablespoons fresh basil, chopped (optional garnish)
1 Tablespoon grated lemon zest (optional)

Instructions

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). Season to taste with additional salt and pepper.

Notes

- 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 the 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.
- Recipe inspired by Barley & Sage.

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