Zucchini Risotto Recipe

Name: Zucchini Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 small zucchini, cubed/diced; 1 medium onion, thinly sliced; 3-4 tablespoons olive oil; 2 tablespoons chopped parsley, or to taste; 1.5 tablespoons butter; 1 teaspoon salt; 1.5 cups Arborio rice; 1/3 cup dry white wine; 4-6 cups vegetable broth; 1/2 cup freshly grated parmesan cheese

Servings: persons

1
Add your diced zucchini, onion, olive oil, parsley, butter and salt to a medium saute pan and start sauteing on medium heat for a few minutes.
2
Add your uncooked rice and saute that for a few additional minutes. The mixture will look dry a bit, and that is ok for now. You're essentially frying the rice right now while it releases its starches.
3
Add your wine and keep sauteing until that evaporates, which will be a few additional minutes.
4
When the wine has evaporated and it starts looking dry again, add one cup of hot vegetable stock and keep stirring. (Keep your stock hot in a separate pan on low-medium heat)
5
Let that cup of vegetable stock get absorbed in the rice and as that happens, add another cup.
6
You will need to do this process a few times until the rice cooks, which can take anywhere from 30-40 minutes and 4-6 cups of stock have been used. Do not get temped to add all the stock at once. That defeats the purpose of risotto. This process allows for the rice to properly release the starches and create a creamy and fragrant final product.
7
When the rice is cooked and you've used most, if not all of your stock, remove from heat and add your parmiggiano cheese.

1029

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2-3 small zucchini, cubed/diced, 1 medium onion, thinly sliced, 3-4 tablespoons olive oil, 2 tablespoons chopped parsley, or to taste, and more.

Yes, Zucchini Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions