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Zucchini Risotto

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This zucchini risotto is creamy, comforting, and infused with the subtle sweetness of zucchini. A unique zucchini butter base deepens the flavor, while parmesan, lemon zest, and fresh herbs brighten the dish. Light yet luxurious, it’s perfect as a main or side dish.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Main Dish, Side Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

3 medium zucchini (about 1 ½ pounds)

Salt and black pepper, to taste

1 medium white onion, finely chopped

4 garlic cloves, minced

1/4 cup unsalted butter, plus more if desired

1/2 teaspoon red pepper flakes

1 cup risotto rice (Carnaroli or Arborio)

1/2 cup dry white wine (such as Chardonnay or Pinot Grigio)

1/2 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese (plus more for serving)

Zest of 1 lemon, plus optional squeeze of juice

1/2 cup fresh herbs (basil, parsley, or mint), finely chopped

1 tablespoon extra-virgin olive oil (optional, for drizzling)

Instructions

  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.

Notes

  • Best served immediately for ideal creaminess.
  • Use Pecorino Romano instead of parmesan for a sharper bite.
  • Stir in peas, asparagus, or pancetta for variation.
  • Zucchini butter can be prepared a day in advance.
  • For a vegan version, substitute butter with olive oil and parmesan with nutritional yeast or vegan cheese.

Nutrition

Find it online: https://cheftinaskitchen.com/zucchini-risotto/