; Print

Zucchini Risotto

Creamy Risotto with zucchini in bowl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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
  • 1/2 teaspoon salt
  • 1 tablespoon salted butter
  • 1/2 cup yellow onion, diced
  • 1/8 teaspoon black pepper
  • 3 garlic cloves, peeled and minced
  • 1 cup arborio rice
  • 2 tablespoons fresh lemon juice (about 1/2 a lemon)
  • 3 cups chicken stock
  • 1/4 cup heavy cream
  • 3/4 cup parmesan cheese, shredded fine from the block
  • 1 teaspoon fresh parsley

Instructions

  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 1/2 inch pieces.
  2. 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 1/4 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.
  3. 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, 1/2 teaspoon salt and 1/8 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.
  4. 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).
  5. 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. 
  6. 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.  
  7. Top with additional parmesan cheese or parsley. Serve and enjoy!

Equipment

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.

Find it online: https://simplymadeeats.com/19518/zucchini-risotto/