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zucchini risotto
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Zucchini Risotto (Creamy & Delicate)

Zucchini risotto is one of the classic risotto recipes that are worth being added to your rotation menu. Toothsome and comforting in its lusciously creamy texture it's perfect for the whole family.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Pasta
Cuisine: Italian
Servings: 4
Calories: 428kcal
Author: Svi

Ingredients

  • 1 ⅔ cup Arborio , Carnaroli or other risotto rice (340 grams)
  • 3 small zucchini or 2 large ones , cut in small cubes
  • 1 small onion , finely chopped
  • ¾ stick butter (¼ stick for sauteing the onion and saving the rest to add at the end of cooking), total 85 grams
  • ½ cup grated Parmesan , more for serving
  • ½ cup dry white wine
  • 5-6 cups chicken/beef/vegetable stock
  • 1 sprig fresh thyme (optional)

Instructions

Before You Start

  • Wash zucchini, cut off the stems and cut into small cubes, approx size of a fingernail.
  • Bring broth or other liquid to boil and keep it on slow simmer to keep it hot.
  • Finely chop onion.
  • Grate Parmesan cheese
  • Make sure your butter is in the fridge. You can also place it in the freezer until you need to add it to risotto.

Zucchini Risotto - Step By Step

  • Add ¼ stick butter OR a generous splash of extra virgin olive oil to a pan, add finely chopped onions.
    Saute for 2 minutes without letting it brown.
    ¾ stick butter, 1 small onion
  • Add zucchini cubes. Saute for a few more minutes.
    3 small zucchini or 2 large ones
  • Turn up the heat and add white wine.
    ½ cup dry white wine
  • Once wine has completely evaporated add rice.
    1 ⅔ cup Arborio
  • Give a nice stir and let rice warm up well in the pan. Once rice is hot, start adding hot broth, one laddle at a time.
    5-6 cups chicken/beef/vegetable stock
  • Make sure to stir your risotto frequently. Add the next laddle of broth only once rice has absorbed almost all the liquid.
    Use as much broth as needed until rice is cooked. It's best to keep it slightly 'al dente', as in good Italian tradition.
  • If using thyme add it a few minutes before rice is ready.
    1 sprig fresh thyme
  • Turn the heat of and add cold butter.
    ¾ stick butter
  • Stir well and add grated Parmesan cheese.
    ½ cup grated Parmesan
  • Let risotto rest for a few minutes and serve.

Nutrition

Calories: 428kcal | Carbohydrates: 79g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 1410mg | Potassium: 533mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1040IU | Vitamin C: 29mg | Calcium: 147mg | Iron: 4mg