Creamy Zucchini Risotto Recipe

Name: Creamy Zucchini Risotto Recipe
Prep time: 5 min
Cook time: 30 min
Yield: 4 serving
Ingredients: 1 medium onion; 3 garlic cloves; 3 tablespoons butter; 2 cups risotto rice; 1 cup white wine; 5 cups low-sodium vegetable or chicken broth or stock; 3 medium zucchini; ⅓ cup parmesan; ¼ teaspoon fine sea salt; ⅛ teaspoon ground black pepper; 2 tablespoons fresh parsley

User Reviews

4.7

18 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
4
Calories
611 kcal
Course
Main Course
Cuisine
Italian

Creamy Zucchini Risotto Recipe

Freya Patterson

Report

Easy to make, creamy zucchini risotto made with just a few ingredients in about 30 minutes.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

1 medium onion about 150 g/ 5.3 oz
3 garlic cloves
3 tablespoons butter divided
2 cups risotto rice Note 1
1 cup white wine
5 cups low-sodium vegetable or chicken broth or stock Note 2
3 medium zucchini 650 g/ 23 oz
⅓ cup parmesan freshly grated from a wedge
¼ teaspoon fine sea salt more to taste
⅛ teaspoon ground black pepper more to taste
2 tablespoons fresh parsley or other herbs

Add to Shopping List

Instructions

Prepare stock: Bring broth to a simmer, leave it on the lowest heat during the entire cooking process.
Chop vegetables: Finely chop the onions and the garlic.
Cook vegetables: Heat 1 tablespoon butter in a large heavy-bottomed pot (for instance, Dutch oven or nonstick pot). Cook the chopped veggies for about 2 minutes until the onions are translucent; they should not get brown.
Add rice: Stir in the rice until coated with butter and cook, often stirring, for about 3-4 minutes until the rice is translucent.
Add white wine and stir for about 2 minutes until completely evaporated. Start adding the cooking liquid, about 1 cup (large soup ladle) at a time, stirring often but gently. Only add the next cup of liquid when the previous one has been completely absorbed. Cook the rice until al dente, about 25 minutes.
Cook zucchini: While the rice is cooking, grate the zucchini on the large side of a box grater. Melt 1 tablespoon butter in a large nonstick pan and cook zucchini for 2-3 minutes, often stirring, until golden and only slightly softer. Remove from the heat.
Finish dish: Once the risotto is ready, add zucchini and reheat gently for another 2-3 minutes. Add Parmesan, 1 tablespoon butter, salt, and pepper to taste. Stir to melt cheese and butter; the dish should be glossy and creamy.
Rest: Let stand, covered, for 5 minutes before serving. Sprinkle with herbs if desired.

Notes

Arborio, Carnaroli, Vialone Nano.
This amount of broth should be enough for the rice. However, if you notice that the rice is not entirely done yet, but you are out of stock, prepare a little more stock or add a little hot water, as much as necessary to finish the dish.

Nutrition Information

Show Details

Calories 611kcal (31%) Carbohydrates 94g (31%) Protein 18g (36%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 29mg (10%) Sodium 467mg (19%) Potassium 833mg (24%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 798IU (16%) Vitamin C 32mg (36%) Calcium 160mg (16%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 611 kcal

% Daily Value*

Calories	611kcal	31%
Carbohydrates	94g	31%
Protein	18g	36%
Fat	14g	22%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	29mg	10%
Sodium	467mg	19%
Potassium	833mg	18%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	798IU	16%
Vitamin C	32mg	36%
Calcium	160mg	16%
Iron	6mg	33%