Zucchini Risotto

This zucchini risotto is a comforting, creamy Italian-inspired dish that highlights the subtle sweetness of zucchini. The recipe transforms zucchini into a luscious “zucchini butter” that infuses the risotto with depth, flavor, and a silky texture. Finished with parmesan, lemon zest, and fresh herbs, this risotto is light yet luxurious.

Why You’ll Love This Recipe

• Perfectly creamy with no heavy cream needed—just good technique and zucchini.

• A versatile dish that works as a main course or as a side with grilled meats or seafood.

• Seasonal and fresh, making it an excellent way to use summer zucchini.

• Customizable with different herbs or cheeses.

• Comforting yet light enough for warmer months.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 medium zucchini (about 1 ½ pounds)
Salt and black pepper
1 medium white onion, finely chopped
4 garlic cloves, minced
¼ cup unsalted butter, plus more if desired
½ teaspoon red pepper flakes
1 cup risotto rice (Carnaroli or Arborio)
½ cup dry white wine (such as Chardonnay or Pinot Grigio)
½ cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese (plus more for serving)
Zest of 1 lemon, plus optional squeeze of juice
½ cup fresh herbs (basil, parsley, or mint), finely chopped
1 tablespoon extra-virgin olive oil (optional, for drizzling)

Directions

1. Grate the zucchini using a box grater or food processor. Place in cheesecloth or a towel, sprinkle with salt, and let sit. Squeeze out as much liquid as possible.

2. Transfer zucchini liquid to a pot and add enough water to make 4 cups. Simmer and season—it will be used as broth.

3. In a skillet, melt butter. Add zucchini, garlic, onion, red pepper flakes, salt, and pepper. Sauté 15–20 minutes until it turns jammy and dark green. Set half aside.

4. Stir rice into the zucchini mixture, toasting for 1 minute. Deglaze with white wine and simmer until mostly absorbed.

5. Add broth a ladleful at a time, stirring often. Continue until the rice is creamy and al dente, about 18–20 minutes.

6. Stir in reserved zucchini butter, parmesan, lemon zest, and most of the herbs. Adjust seasoning. Add butter or lemon juice if desired.

7. Serve topped with more cheese, fresh herbs, and a drizzle of olive oil.

Servings and timing

This recipe yields 4 servings. Prep time is 20 minutes, cook time is 45 minutes, for a total of about 1 hour and 5 minutes.

Variations

• Use Pecorino Romano instead of parmesan for a sharper bite.

• Add peas or asparagus for extra greens.

• Make it heartier with crispy pancetta or grilled shrimp.

• Stir in a spoonful of mascarpone or cream for a richer finish.

• Try mint instead of basil for a refreshing twist.

Storage/Reheating

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop with a splash of water or broth to loosen it up. Since risotto can become dry after chilling, you can repurpose it into arancini (crispy risotto balls).

FAQs

What rice is best for risotto?

Carnaroli and Arborio are the most common choices. Carnaroli tends to produce creamier risotto with less risk of overcooking.

Can I make risotto without wine?

Yes, you can skip the wine and use extra broth, though wine adds depth of flavor.

How do I know when risotto is done?

The rice should be creamy yet al dente—tender with a slight bite in the center.

Can I prepare risotto ahead of time?

Risotto is best fresh, but you can make the zucchini butter a day or two ahead to save time.

Why squeeze the zucchini?

Removing excess liquid ensures the zucchini caramelizes instead of steaming, which deepens its flavor.

Can I use yellow squash instead of zucchini?

Yes, yellow squash works well and will have a similar taste and texture.

How can I make it vegan?

Replace butter with olive oil and use a vegan cheese alternative or nutritional yeast.

Is risotto gluten-free?

Yes, risotto rice is naturally gluten-free, but ensure other ingredients like broth are certified gluten-free.

Can I use pre-grated parmesan?

Freshly grated parmesan melts better and adds more flavor, so it’s highly recommended.

What can I serve with zucchini risotto?

It pairs beautifully with roasted chicken, grilled fish, or a simple green salad.

Conclusion

Zucchini risotto is a flavorful and elegant dish that balances creamy rice with fresh, vibrant zucchini and herbs. Whether served as a light dinner or alongside a main protein, it brings comfort and freshness to the table. With its delicate lemony finish and cheesy richness, this risotto is sure to become a seasonal favorite.

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