Creamy Zucchini Risotto with Parmesan (Easy Recipe)
Picture this: a rich, velvety risotto where every bite melts in your mouth, infused with the delicate sweetness of fresh zucchini and a whisper of lemon zest. This creamy Zucchini Risotto is the perfect way to highlight summer zucchini, transforming a few simple ingredients into something truly special. Whether you’re making this for a cozy night in or as a side dish for a larger meal, this is one of those favorite recipes you’ll come back to time and time again.
If you’re a fan of risotto, you should definitely try my tomato risotto, which is another summer favorite! Lobster risotto is perfect for seafood lovers, and of course, cacio e pepe risotto, yum! I also have a chicken and leek risotto! Can you tell that I love risotto? I hope you enjoy this summer zucchini risotto as much as my family does.
Why You’ll Love Zucchini Risotto Recipe
- Creamy, Dreamy Perfection – Achieve the creamiest risotto with the right slow additions of broth, ensuring each grain of short-grain rice absorbs much flavor while staying al dente.
- A Delicious Way to Use Zucchini – This is a great way to use up an abundance of fresh zucchini—it melts into the risotto, adding the perfect amount of moisture without overpowering.
- Elevated Yet Effortless – While cooking risotto takes a little patience, this recipe is approachable enough for a first-time risotto cook but refined enough to impress guests.
Ingredients
- Arborio Rice (or Carnaroli/Vialone Nano) – The key to a good risotto is using short-grain rice that absorbs liquid slowly, releasing starch for that creamy consistency. If you want a more luxurious risotto, carnaroli rice is a fantastic swap!
- Extra Virgin Olive Oil – Use a good pinch of salt with the oil when sautéing to enhance the flavor right from the start. A little olive oil goes a long way in balancing the richness.
- White Onion – Milder and sweeter than yellow onions, white onion works best to complement the fresh zucchini without overpowering.
- Garlic Cloves – A couple of minutes in the pan is all they need—don’t let them brown, or they’ll add bitterness instead of depth.
- Dry White Wine – Choose a white cooking wine you’d actually drink! Sauvignon Blanc or Pinot Grigio add the right balance of acidity.
- Warm Broth (Vegetable or Chicken Stock) – Using warm broth (not cold!) ensures the cooking process doesn’t stall. Vegetable stock keeps this risotto vegetarian, while chicken stock adds a heartier flavor.
- Grated Zucchini – Shredded zucchini melts beautifully into the risotto, giving it moisture and a subtle sweetness—use a large box grater for the best texture.
- Parmesan (or Grana Padano) – Always grate your own cheese! Pre-grated options won’t melt properly and can impact the creamy texture.
- Lemon Zest – Adds much flavor and brightness, cutting through the richness of the risotto.
- Fresh Herbs (Basil, Thyme, or Parsley) – Stirring in fresh thyme or fresh parsley at the end makes all the difference in lifting the flavors.
Ingredient Substitutions
- Rice Swap – Try carnaroli rice for an even silkier risotto or vialone nano for a looser, more delicate texture.
- Cheese Swap – If you don’t have Parmesan, Grana Padano is a great substitute, or try vegan Parmesan cheese for a plant-based option.
- Wine-Free Version – Replace the dry white wine with an extra squeeze of lemon juice for a similar acidity boost.
- Zucchini Alternative – Swap green zucchini for yellow squash for a slightly different color and a hint of extra sweetness.
Ingredient Additions
- Zucchini Blossoms – Torn and stirred in at the end, they add a delicate, floral zucchini flavor.
- Crumbled Goat Cheese – A creamy, tangy addition that makes this even richer.
- Crispy Pancetta – A little salty crunch on top takes this creamy risotto to the next level.
- Red Pepper Flakes – A small pinch adds just enough heat to balance the richness.
Step by Step Instructions
Warm the broth: In a medium pot, keep cups of broth warm over medium-low heat—this prevents the cooking process from stalling when added to the rice.
Sauté the aromatics: In a large skillet, heat extra virgin olive oil over medium heat. Add white onion and cook for 1-2 minutes until softened. Stir in garlic cloves, cooking for another minute without browning.
Toast the rice: Add Arborio rice, stirring with a wooden spoon to coat each grain in the oil.
Toast for 1-2 minutes until fragrant and slightly translucent at the edges.
Deglaze with wine: Pour in dry white wine, stirring constantly until it’s mostly absorbed.
Slow additions of broth: Add a ladle of warm broth, stirring often. When the liquid is mostly absorbed, repeat with another ladleful.
Continue this process for about 18–20 minutes, until the rice grains are al dente.
Add the zucchini: Stir in the grated zucchini, letting it cook into the risotto for about 1-2 minutes until softened.
Finish with cheese and lemon zest: Turn off the heat. Stir in Parmesan, lemon zest, and a good pinch of salt. Adjust seasoning with black pepper.
Serve and garnish: Plate immediately, topping with extra cheese and fresh basil or fresh thyme.
Expert Tips for the Creamiest Risotto
- Always Use Warm Broth – Cold broth slows the cooking process, making the rice cook unevenly.
- Stir, But Not Too Much – Stir often enough to release starch, but don’t overdo it, or the rice grains will break down.
- Let It Rest – After stirring in the final ingredients, let the risotto sit for a couple of minutes before serving—it helps the flavors meld.
- Taste as You Go – Since vegetable stock and chicken stock can vary in saltiness, always taste before adding more kosher salt.
Serving Suggestions – Make It Special!
- Wine Pairing – A dry white wine like Sauvignon Blanc or Verdicchio complements the creamy consistency and fresh flavors.
- Protein Pairing – Serve alongside seared scallops or lemony grilled chicken for an elegant meal.
- Make It a Feast – Pair with a fresh herb salad and garlic-roasted asparagus for a balanced, seasonal menu.
- Turn It Into Arancini – Leftover risotto? Shape into balls, coat in breadcrumbs, and fry for crispy parmesan risotto bites.
Storage Instructions
- Refrigerate – Store leftovers in an airtight container for up to 3 days. The creamy texture will thicken—just stir in a splash of veggie stock when reheating.
- Reheat Gently – Warm over medium-low heat in a large saucepan, adding a little vegetable broth to loosen it up. Avoid microwaving, as it can dry out.
- Freeze? Not Recommended – Risotto’s delicate creamy consistency doesn’t hold up well in the freezer—it’s best enjoyed fresh!
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Creamy Zucchini Risotto with Parmesan (Easy Recipe)
Equipment
- Large skillet or wide saucepan
- wooden spoon
- ladle
- Microplane or fine grater
Ingredients
- 4 cups chicken or vegetable broth warmed
- 2 tablespoons olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 cup Arborio rice
- 1/2 cup dry white wine pinot grigio, sauvignon blank
- 2 medium zucchinis grated
- 1/4 cup grated Parmesan cheese plus extra for garnish
- 1 tablespoon unsalted butter
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley or basil finely chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Warm 4 cups of chicken or vegetable broth in a saucepan over low heat. Keep it at a low simmer.
- In a large skillet or wide saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 small diced onion and sauté until soft and translucent, about 5 minutes. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Add 1 cup of Arborio rice to the skillet and stir well to coat it in the oil. Toast for 1–2 minutes, stirring constantly, until the rice is slightly translucent around the edges.
- Pour in 1/2 cup of dry white wine and cook, stirring, until the wine is mostly absorbed.
- Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladleful. Repeat this process for about 20 minutes, or until the rice is tender but still has a slight bite.
- Stir in the grated zucchini and cook for another 3–5 minutes, adding broth as needed, until the zucchini softens and integrates into the risotto.
- Turn off the heat and stir in 1/4 cup grated Parmesan cheese, 1 tablespoon butter, and 1 teaspoon lemon zest. Mix until creamy and well combined. Adjust seasoning with salt and black pepper to taste.
- Serve immediately, garnished with fresh parsley or basil and extra Parmesan cheese.
Notes
- Always Use Warm Broth – Cold broth slows the cooking process, making the rice cook unevenly.
- Stir, But Not Too Much – Stir often enough to release starch, but don’t overdo it, or the rice grains will break down.
- Let It Rest – After stirring in the final ingredients, let the risotto sit for a couple of minutes before serving—it helps the flavors meld.
- Taste as You Go – Since vegetable stock and chicken stock can vary in saltiness, always taste before adding more kosher salt.