Zucchini Risotto- Summer Risotto Recipe (2024)

Thiszucchini risottorecipe is a decadent yet simple entree or side dish. It's made with creamy Arborio rice cooked with broth and white wine, then finished with salty cheese, zucchini, fresh basil, and lemon zest.

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Risotto is one of those dishes that sounds and tastes really fancy but is actually relatively simple to put together.

This zucchini risotto is one of my favorites and is the perfect summer risotto recipe. It's the creamiest risotto you'll ever taste and comes together with just a few simple ingredients.

This recipe can be served as a side dish or entree and is sure to impress anyone you serve it to! I love serving it with my crispy almond flour chicken piccata with a garden tomato salad on the side.

📖Why This Recipe Works

• Freshly Grated Zucchini-Adding fresh zucchini at the end of the cooking process ensures it doesn't disintegrate into the rice. The zucchini also adds moisture which the rice happily soaks up.
• Butter-This recipe calls for cold butter which melts into the rice and creates the best creamy texture. Not all risotto recipes use butter but it was a trick I picked up when staying in Italy last summer.
• Summer Herbs-Adding fresh herbs like basil gives this risotto a fresh-from-the-garden taste.

🧾Ingredient Notes

This tasty zucchini risotto recipe is made with simple ingredients that add so much flavor! Here's what you'll need:

Arborio Rice- The classic risotto rice is Arborio rice, which is what I use in this recipe. I don't recommend using other varieties of rice. They just don't have the same creamy consistency and the cooking time will be different.

Stock- You can use chicken stock or keep this dish vegetarian with vegetable broth. You will need 6 cups of broth.

Zucchini- Use freshly grated zucchini for the best texture. You can use any size of zucchini in this recipe. It is also a great way to use up the large zucchini that aren't great for sauteing. You can use extra grated zucchini to make gluten-free zucchini bread.

Onion- I use white onion, but yellow onion will work too.

White Wine- Use your favorite dry white wine for this recipe. If you want to avoid the wine, simply replace it with a little bit of extra broth.

Butter- You'll need 2 tablespoons of unsalted butter, cut into small pieces.

Cheese- Pecorino or Parmesan cheese are both great options.

Garnishes- A sprinkle of fresh basil and lemon zest is the perfect way to finish off this simple dish. If you like an extra lemony flavor, add a squeeze of fresh lemon juice too!

Vegan Risotto Substitutes:

You can easily make this risotto into a vegan recipe by using veggie broth, then swapping the butter and cheese out for vegan varieties of both.

See the recipe card for exact quantities.

💭Yellow Squash Risotto

I usually use classic green zucchini in this recipe, but this recipe works great using yellow squash too! Simply swap the green zucchini out for the same amount of yellow summer squash.

And yes, you can even mix the two together.

⏲️How to Make Risotto with Zucchini

This zucchini risotto recipe is surprisingly simple to make! Before starting risotto you need to heat your broth.

The broth must be warm when added to the rice. Start by pouring the stock of your choice into a medium pot. Place it over medium heat on the stove and bring it to a simmer. Turn it down to low and keep it simmering while you make the risotto.

Step 1 -Sauté

While the stock is heating, heat oil in a large saucepan, then add in the onion, salt, and pepper. Cook until softened, then pour in ½ cup of the hot broth. Continue to cook until the stock evaporates completely.

This should take no more than a couple of minutes. This process softens the onions without turning them brown.

Once the moisture has evaporated, add the rice to the pan. Yes, we're adding it uncooked and toasting it first. This extra step adds a delicious layer of flavor to the finished risotto!

Allow the rice grains to cook with the onion for a minute or so or until the edges start to become slightly translucent. Watch carefully as the rice cooks so as not to burn it, then add in the white wine. Cook and stir until the wine has evaporated.

Step 2 - Add Stock and Stir

Next, add the remaining stock ½-1 cup at a time, stirring after each addition. Allow the liquid to absorb into the rice before adding more stock.

This will take somewhere around 2-3 minutes. It's worth it, I promise! You will know the rice is done when it's tender, but not mushy.

Step 3 - Add the Zucchini

Once all of the stock is added and the rice is finished cooking, stir in the grated zucchini and cold butter. Allow the butter to melt, then add the cheese, stirring frequently, until it is fully melted and the risotto is nice and creamy.

Finish the dish off with salt, black pepper, basil, and lemon zest, then dig into your perfect risotto!

🥗What to Serve with Risotto

This risotto makes an excellent vegetarianentreeor decadentside dishwith your favorite protein. Here are a few of my favorite pairing ideas:

Serve it as a side dish with my favorite gluten-free meatballs or garlicky steak bites.

Serve it as an entree with a fresh garden salad, roasted mushrooms, and a side of homemade GF garlic bread.

👩🏻‍🍳 Expert Tips for Making Risotto

• Stick to stock.Whether it's veggie stock or chicken stock, I definitely recommend using it. It's a great way to add tons of flavor to the finished dish. Water just doesn't quite do the trick.
• Cook the rice al dente.It should have a tender bite. If it's over-cooked, the risotto will be gummy rather than creamy.
• Use freshly shredded zucchini.The moisture in freshly grated zucchini adds to the creaminess of the risotto. DO NOT squeeze or wring out the zucchini.
• Grate your own cheese.Pre-grated cheeses contain an anti-caking agent that can be gritty when melted. I recommend grating your own cheese for maximum flavor.

🌡️Storing Leftovers

Risotto is best served right away, but any leftovers can be stored in an airtight container in the fridge for up to 4 days.

To reheat, warm on low on the stove with a splash of broth.

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📖 Recipe Card