Creamy Italian Zucchini Risotto

Name: Creamy Italian Zucchini Risotto
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 2 tablespoon olive oil; 3-4 small zucchini sliced; 1/2 onion chopped; 1 clove of garlic minced; 1/2 teaspoon oregano; 1/2 teaspoon parsley; 1/4 teaspoon salt; 1/4 cup water; 1 1/2 tablespoons butter; 1 1/4 cups uncooked Arborio rice; 4½-5 cups vegetable broth (homemade or store bought); 1/4 cup heavy cream; Extra salt to taste; 1-2 tablespoons grated Parmesan cheese

User Reviews

4.6

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
4 servings
Calories
406 kcal
Course
Main Course
Cuisine
Italian

Creamy Italian Zucchini Risotto

Gianna Palmer

Report

Creamy Italian Zucchini Risotto, a creamy Risotto made with Zucchini, herbs, cream,freshly grated Parmesan. The perfect Italian Main Dish.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoon olive oil
3-4 small zucchini sliced
1/2 onion chopped
1 clove of garlic minced
1/2 teaspoon oregano
1/2 teaspoon parsley
1/4 teaspoon salt
1/4 cup water
1 1/2 tablespoons butter
1 1/4 cups uncooked Arborio rice
4½-5 cups vegetable broth (homemade or store bought)
1/4 cup heavy cream
Extra salt to taste
1-2 tablespoons grated Parmesan cheese

Add to Shopping List

Instructions

In a medium size pan add olive oil, zucchine, onion, garlic, oregano, parsley, salt and 1/4 cup water, cook uncovered over medium low heat, stirring occasionally until the zucchini are tender (and a little golden) and water has evaporated, (approximately 15-20 minutes, after about 15 minutes if there is still a lot of water remaining turn heat up a little), when done, remove from heat and with a fork coarsely mash the zucchini mixture.
In a large pot add the broth and heat until hot.
Meanwhile, in a large pan on medium low heat melt the butter, add the rice and stir to combine, cook on medium heat for 30-45 seconds, then add continuously one cup at a time** the broth as it evaporates and the rice cooks, (this can take up to 30 minutes) stirring often.
When rice is cooked make sure that it remains slightly moist and creamy, lower heat to very low, gently fold in the zucchini mixture (taste for salt, add if necessary). Remove from heat, gently fold in a tablespoon of butter and parmesan cheese until combined, add the cream, mix gently together, serve immediately with extra freshly grated parmesan cheese and fresh parsley if desired. Enjoy!
**add the liquid a cup at a time (because you may not need all the liquid listed if your rice cooks quicker) and there should be a little liquid remaining in the rice when you add more liquid because you don't want the rice to stick to the pan.

Nutrition Information

Show Details

Calories 406kcal (20%) Carbohydrates 56g (19%) Protein 6g (12%) Fat 17g (26%) Saturated Fat 7g (35%) Cholesterol 31mg (10%) Sodium 216mg (9%) Potassium 462mg (13%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 645IU (13%) Vitamin C 27.6mg (31%) Calcium 49mg (5%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 406 kcal

% Daily Value*

Calories	406kcal	20%
Carbohydrates	56g	19%
Protein	6g	12%
Fat	17g	26%
Saturated Fat	7g	35%
Cholesterol	31mg	10%
Sodium	216mg	9%
Potassium	462mg	10%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	645IU	13%
Vitamin C	27.6mg	31%
Calcium	49mg	5%
Iron	3.3mg	18%