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Zucchini Risotto

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Creamy and comforting zucchini risotto made with arborio rice, tender zucchini, and Parmesan cheese, creating a rich yet fresh-flavored dish perfect for any night of the week.

Ingredients

  • 1 1/2 cups arborio rice
  • 2 medium zucchini, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth, warmed
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
  2. In a large skillet or heavy-bottomed pot, heat olive oil and 1 tablespoon of butter over medium heat.
  3. Add the chopped onion and cook until softened and translucent. Stir in the minced garlic and cook for 30 seconds.
  4. Add the diced zucchini and cook for a few minutes until slightly tender.
  5. Stir in the arborio rice and toast for 1–2 minutes, coating each grain in oil.
  6. Pour in the white wine and stir continuously until mostly absorbed.
  7. Add warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for 18–20 minutes until the rice is tender with a slight firmness in the center.
  8. Remove from heat and stir in the remaining butter and grated Parmesan cheese.
  9. Season with salt and black pepper to taste.
  10. Let rest for 2 minutes, then garnish with fresh parsley and serve.

Notes

  • Stir frequently to release starch and achieve a creamy texture.
  • Substitute wine with additional broth and a squeeze of lemon juice if desired.
  • Add peas or asparagus for extra vegetables.
  • For dairy-free, omit butter and Parmesan and use nutritional yeast.
  • Reheat with a splash of broth to restore creaminess.

Nutrition

Find it online: https://recipesbyliza.com/zucchini-risotto/