This Zucchini Risotto is the ultimate Summer Risotto with a creamy parmesan sauce, fresh garden zucchini, and perfectly cooked rice. Don't be intimated by risotto. It doesn't have to be difficult to make and this recipe proves that!
My Garlic Parmesan Risotto recipe is super similar to this one and has received tens of thousands of views on Youtube and dozens of reviews talking about how easy it was so make and it's so delicious too!
I promise you that most risotto methods on the internet are over complicated and don't need to be.
Jump to:
Why You'll Love This Summer Risotto:
- Tested & Approved. My risotto method is so easy and it has several reviews like these two, "Best easy, and straightforward recipe thus far" & "made this for the 3rd time today. It’s just sooo good and easy to make."
- Not Complicated. Other recipes on the internet will have you sweating over the stovetop with continuous stirring, which isn't necessary!
- So Creamy. The combination of parmesan cheese and heavy cream make this risotto so smooth and creamy.
- Quick. This recipe only takes 35 minutes to make!
For Italian Recipes to Pair with this Risotto, try my popular Chicken Romano, Boneless Beef Short Ribs, Prosciutto Chicken, Pan Seared Shrimp, or Dutch Oven Pork Chops.
Ingredients:
Zucchini: Garden fresh zucchini are the best for this recipe and I love cooking this recipe in Summer when they are in season. You can quarter the slices like I did or make them circles, but you don't want to over cook them! That's why I sauté them first and place them in a bowl until the end. This gives them the perfect texture and they don't fall apart and get seeds all mixed into the risotto.
Arborio Rice: A must have for the best risotto. This is a short grain Italian style rice and there isn't a good substitute for it.
Parmesan: If you want a superior tasting risotto, you need quality ingredients and I highly recommend Parmigiano Reggiano cheese. It's salty, nutty and the best cheese money can buy.
Chicken Stock: Chicken Stock is cooked with the bones and gives it a much deeper flavor profile than Chicken Broth. I recommend Kitchen Basics or Kirkland's brand of Chicken Stock from Costco.
*For the full recipe ingredients and quantities visit the recipe card below.
Substitutions and Variations:
- If you want more zucchini, simply double it up!
- The Parmesan Cheese can be substituted with Pecorino Romano. It will have a sharper, saltier taste versus parmesan.
- In a pinch, you can use half and half instead of heavy cream, but it will be less creamy of a dish and you'll have to add in about ¼ cup more cheese for the right consistency.
- I don't recommend using a different rice type. For the proper risotto, you really need arborio rice.
If you love Italian Side Dishes, try this Air Fryer Gnocchi, Cheese Stuffed Garlic Bread, Pesto Ricotta Pasta, and Marry Me Chicken Soup.
How to Make Zucchini Risotto:
Step 1: Begin by cutting off the stem and bottom portion from the zucchini, then slice it in half lengthwise, and cut those two pieces in half lengthwise again. This will give you 4 long spears. Dice each spear into ½ inch pieces.
Place a large dutch oven over medium low heat on the stovetop and pour in 1 tablespoon of olive oil. Add in the zucchini with ¼ teaspoon of salt and cook for about 2-4 minutes on each side until lightly golden and completely softened, but not falling apart. Transfer to a bowl and set aside. *Note: Make sure the zucchini are cooked to the desired texture, because they won't cook more in the risotto.
Step 2: Keep the heat on medium low. Add in the butter and remaining 1 tablespoon of olive oil and allow it to heat up. Toss in the onions, ½ teaspoon salt and ⅛ teaspoon pepper, and cook for 2-3 minutes until translucent, stirring every minute to avoid burning. Stir in the garlic and allow it to cook for 60 seconds.
Step 3: Pour in arborio rice and stir. Allow it to toast for a few minutes. Pour in the lemon juice and stir, scraping up any of those brown bites from the zucchini (big flavor boost).
Step 4: Now, add 1 cup of chicken stock into the pot until it soaks into the arborio rice. This takes about 5 to 6 minutes. Stir. Then repeat two more times. Once all of the stock has absorbed into the arborio rice and there is just a little bit of liquid in the pot, (it should take about 15-20 minutes) turn heat to low.
Step 5: Pour in heavy cream, Zucchini, and fresh parsley. Stir. Add in parmesan cheese and stir to incorporate. Cook for about 2-3 minutes, stirring frequently until the cheese melts and the sauce thickens.
Step 6: Top with additional parmesan cheese or parsley. Serve and enjoy!
Expert Tips:
- Shred the parmesan cheese from a block for the best melt. Do NOT buy a bagged version or it will not melt correctly because of the anti-caking agents used.
- Make sure the zucchini is softened fully when sautéing, because we won't cook it again. We're only heating it up in the sauce at the end.
- When cooking the onions, you want them to cook until translucent without a lot of browning.
Big on Zucchini Recipes? Try this Zucchini Rollatini, Mushroom Zucchini Pasta, and Air Fryer Parmesan Zucchini.
Recipe FAQs:
No! This easy method to making the creamiest risotto does NOT require stirring the entire time.
It really depends on the recipe, but it's crucial in recipes like risotto and pastas, when you want a creamy sauce. Bagged, pre-shredded cheeses contain anti-caking agents, which doesn't allow the cheese to melt correctly in the sauce.
To store the risotto, place in a sealed container in the fridge for up to 2 days. To reheat, place it back into the dutch oven and heat on the stovetop over medium low heat. Add a splash of chicken stock or heavy cream and cover for a few minutes, uncover and stir for a few more minutes until hot.
More Comfort Food Recipes You Will Love:
If you tried this Zucchini Risotto Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Zucchini Risotto
- Total Time: 35 minutes
- Yield: About 3-4 cups 1x
Description
This Zucchini Risotto is the ultimate comfort food with a creamy parmesan sauce, fresh garden zucchini, and perfectly cooked rice. Don't be intimated by risotto. It doesn't have to be difficult to make and this recipe proves that!
Ingredients
- 1 large zucchini
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1 tablespoon salted butter
- ½ cup yellow onion, diced
- ⅛ teaspoon black pepper
- 3 garlic cloves, peeled and minced
- 1 cup arborio rice
- 2 tablespoons fresh lemon juice (about ½ a lemon)
- 3 cups chicken stock
- ¼ cup heavy cream
- ¾ cup parmesan cheese, shredded fine from the block
- 1 teaspoon fresh parsley
Instructions
- Begin by cutting off the stem and bottom portion from the zucchini, then slice it in half lengthwise, and cut those two pieces in half lengthwise again. This will give you 4 long spears. Dice each spear into ½ inch pieces.
- Place a large dutch oven over medium low heat on the stovetop and pour in 1 tablespoon of olive oil. Add in the zucchini with ¼ teaspoon of salt and cook for about 2-4 minutes on each side until lightly golden and completely softened, but not falling apart. Transfer to a bowl and set aside. *Note: Make sure the zucchini are cooked to the desired texture, because they won't cook more in the risotto.
- Keep the heat on medium low. Add in the butter and remaining 1 tablespoon of olive oil and allow it to heat up. Toss in the onions, ½ teaspoon salt and ⅛ teaspoon pepper, and cook for 2-3 minutes until translucent, stirring every minute to avoid burning. Stir in the garlic and allow it to cook for 60 seconds.
- Pour in arborio rice and stir. Allow it to toast for a few minutes. Pour in the lemon juice and stir scraping up any of those brown bites from the zucchini (big flavor boost).
- Now, add 1 cup of chicken stock into the pot until it soaks into the arborio rice. This takes about 5-6 minutes. Stir, then repeat two more times. Once the stock has absorbed into the rice and there is just a bit of liquid in the pot (about 15-20 minutes of cooking) turn heat to low.
- Pour in heavy cream, zucchini and fresh parsley and stir. Add in parmesan cheese and stir to incorporate. Cook for 2-3 minutes until the cheese melts and the sauce thickens.
- Top with additional parmesan cheese or parsley. Serve and enjoy!
Notes
- Shred the parmesan cheese from a block for the best melt. Do NOT buy a bagged version or it will not melt correctly because of the anti-caking agents used.
- Make sure the zucchini is softened fully when sautéing, because we won't cook it again. We're only heating it up in the sauce at the end.
- When cooking the onions, you want them to cook until translucent without a lot of browning.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: skillet
- Cuisine: Italian
Holly says
This is delicious! So creamy and cheesy and super easy to make. Plus, the zucchini is amazing for summer.
Tara Smithson says
Thanks so much Holly. So glad you enjoyed it!