4.7 from 18 votes
Creamy Zucchini Risotto Recipe
Easy to make, creamy zucchini risotto made with just a few ingredients in about 30 minutes.
Prep Time
5 mins
Cook Time
5 mins
Servings: 4
Calories: 611 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.