Zucchini risotto is a creamy, warm dish that’s simple to make and full of fresh flavor. It combines soft Arborio rice with tender zucchini, cooked slowly with broth until the rice becomes smooth and rich. Parmesan cheese adds extra creaminess and a little salty flavor.
This dish is a great way to enjoy zucchini and turn it into a satisfying meal. It’s perfect for lunch or dinner, whether as a main dish or served as a side. Zucchini risotto is comforting, light, and delicious—and it only needs a few basic ingredients.
Why This Recipe Works
This recipe works because the creamy risotto base pairs perfectly with soft, mild zucchini. Arborio rice becomes naturally creamy as it cooks slowly with broth, and the zucchini blends in without overpowering the dish. Stirring often helps release the rice’s starch, giving it a smooth texture without needing cream. Parmesan cheese brings everything together with a rich and cheesy finish.
It’s also an easy and flexible recipe. You can change the flavor with herbs like basil or parsley, or brighten it with a little lemon zest. It’s a great way to use up fresh zucchini and makes a lovely dish that feels both light and comforting.
Ingredients
Arborio Rice – This short-grain rice becomes creamy as it cooks. Carnaroli rice is a good substitute.
Zucchini – Adds a mild, slightly sweet flavor and soft texture. You can also use yellow squash.
Vegetable Broth – Used to cook the rice slowly and add flavor. Chicken broth is okay if not vegetarian.
Parmesan Cheese – Adds creamy texture and a salty kick. You can use grated Pecorino or a dairy-free cheese.
Onion – Gives the risotto a sweet and savory base. Shallots are a great alternative.
Tips
- Dice the zucchini small so it cooks evenly.
- Add the zucchini halfway through so it stays tender, not mushy.
- Stir risotto often for a creamy finish.
- Use warm broth to keep the cooking smooth.
- Add a little lemon zest at the end for a fresh flavor.
How to Serve
Zucchini risotto is a creamy, light dish that’s perfect for summer or any time you want something cozy but not too heavy. The zucchini adds freshness and texture, while the creamy rice makes the dish feel satisfying. It’s an excellent vegetarian main or a delicious side with grilled meats.
- With Grilled Chicken or Salmon – A simple way to add protein.
- With a Crisp Green Salad – Lightens the meal and adds crunch.
- Topped with Fresh Herbs and Black Pepper – For color and flavor boost.
Similar Recipes
Chicken and Mushroom Stroganoff
Zucchini Risotto
Ingredients
- 1 cup Arborio rice
- 1 medium zucchini diced
- 1 small onion chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth warmed
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon butter optional
- Lemon zest or fresh herbs optional for garnish
Instructions
- In a large pan, heat olive oil over medium heat. Cook onion for 3–4 minutes until soft.
- Add Arborio rice and stir for 1–2 minutes.
- Slowly add broth one ladle at a time, stirring often and letting it absorb.
- After about 10 minutes, add diced zucchini. Continue adding broth and stirring.
- Once rice is tender and creamy (after about 25–30 minutes), stir in Parmesan, butter, salt, and pepper.
- Add lemon zest or herbs if using, and serve hot.
Nutrition
Notes
• Add the zucchini halfway through so it stays tender, not mushy.
• Stir risotto often for a creamy finish.
• Use warm broth to keep the cooking smooth.
• Add a little lemon zest at the end for a fresh flavor.
This dish is a great way to enjoy zucchini and turn it into a satisfying meal.