Creamy Zucchini Risotto Recipe
Easy to make, creamy zucchini risotto made with just a few ingredients in about 30 minutes.
Servings: 4
Calories: 611kcal
Equipment
- Large Dutch oven or another heavy-bottomed pot
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.
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
Calories: 611kcal | Carbohydrates: 94g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 467mg | Potassium: 833mg | Fiber: 5g | Sugar: 6g | Vitamin A: 798IU | Vitamin C: 32mg | Calcium: 160mg | Iron: 6mg