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Zucchini Risotto

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A creamy and comforting zucchini risotto with a velvety texture, balanced by fresh flavors and a light, elegant finish.

Ingredients

  • 1 cup arborio rice
  • 2 medium zucchini, grated or finely chopped
  • 1 small onion or shallot, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth, warm
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1/2 cup parmesan cheese, grated
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp fresh basil or parsley, chopped

Instructions

  1. Heat the broth in a saucepan and keep it warm over low heat.
  2. In a large pan, heat olive oil and 1 tablespoon of butter over medium heat.
  3. Add the onion or shallot and sauté until soft and translucent.
  4. Add the garlic and cook briefly until fragrant.
  5. Stir in the arborio rice and toast for 1–2 minutes, coating it with oil.
  6. Add warm broth one ladle at a time, stirring constantly and letting it absorb before adding more.
  7. Halfway through cooking, stir in the zucchini and continue adding broth gradually.
  8. Cook until the rice is tender and creamy, about 20–25 minutes.
  9. Stir in the remaining butter and parmesan cheese.
  10. Season with salt and black pepper to taste.
  11. Garnish with fresh herbs and serve immediately.

Notes

  • Stirring constantly helps release starch for a creamy texture.
  • Add zucchini midway to avoid overcooking.
  • Use warm broth to maintain even cooking.
  • Adjust consistency with extra broth if needed.
  • Best served fresh for optimal creaminess.

Nutrition

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