Zucchini Risotto

Zucchini: we use green zucchini but any type of summer squash is good for this recipe. Try globe zucchini, yellow crookneck, yellow squash, yellow zucchini, grey zucchini, and costata romanesco. You can even add chopped zucchini flowers.

Risotto rice: to make the creamiest risotto you need risotto rice. You can easily find it in the supermarket next to regular rice, or in the Italian section.

Some good varieties of risotto rice are Arborio, Carnaroli, Vialone Nano, and Roma. If you can’t find those, then just get something that says “risotto rice” on the package.

Can you make this recipe with other types of rice? Yes and No. If you want the creamiest most authentic risotto then you need to use risotto rice. If you are not fussed about this, then you can certainly use other rice or even other grains, such as whole-grain rice, whole oats, and barley. Keep in mind that with whole grains you’ll need at least twice as much liquid and cooking time.

Instructions

1) Prep your ingredients.

Warm up the vegetable broth till almost boiling in a pot and keep it warm throughout this recipe.

Finely chop the shallot. Grate the zucchini with the large holes of a box grater.

2) Shallot, rice, and wine.

To a large skillet, add the olive oil and the finely chopped shallot. Fry on low heat for about a minute.

Add the risotto rice to the pan. Turn the heat up to medium and stir the rice around the pan with a wooden spoon. Do this for about a minute, until the rice is shiny and translucent.

Add the white wine and stir continuously until the wine has completely evaporated.

3) Broth, zucchini, and stir.

Add two ladlefuls of hot vegetable stock, salt, and shredded zucchini, and stir.

Keep adding 2 ladlefuls of vegetable broth at a time as soon as the pan gets dry. Stir slowly and almost continuously, until the rice is cooked. This will take about 15 to 18 minutes.

Tip: If you run out of broth, add hot water instead. The rice is cooked when al dente. The rice grain should not be mushy. It should still have some bite to it. There should be no vegetable broth floating around. The consistency should be creamy.

4) Butter and parmesan.

Turn the heat off and add the butter and parmesan cheese (vegan or not is up to you). Stir until they are melted and fully incorporated with the rice, cover, and set aside for 2 full minutes.

After two minutes, taste the rice and adjust for salt if necessary. If the rice is too thick and sticky, add a little more vegetable stock, and give it a stir before serving.

The final consistency should be perfectly creamy – not too thick like glue, nor too runny.

Serve the risotto on a flat plate. Add some freshly grated lemon zest on top, a few leaves of fresh thyme or mint, a twist of freshly ground black pepper, and a squeeze of fresh lemon juice. Enjoy!

This creamy zucchini risotto is a nutritious and fulfilling meal but if you want to increase your veggie intake, take a look at these vibrant veggie suggestions:

• Serve with salad: we usually serve it with a tomato-cucumber salad to clean our palate. Depending on the season and availability of veggies, you can serve it with a fennel and orange salad in autumn. Or, you can choose any of these healthy vegan salads.
• Serve with a vegetable side: for example steamed asparagus or roasted artichokes. Or get loads of veggie inspiration with our list of best vegetable sides and easy artichoke recipes.
• Serve with bruschetta: Try crostini or tomato bruschetta, they pair well with risotto.

If you liked this zucchini risotto, you might also like our other easy risotto recipes:

• Fresh asparagus risotto: with a vegan and vegetarian version.
• Tender eggplant risotto: with inspiration for how to cook risotto leftovers.
• Tomato risotto: made with ingredients you already have in your pantry.
• Saffron risotto: yellow and unique, a crowd-pleasing risotto recipe.
• Butternut squash risotto: a creamy and tasty way to cook up butternut squash.
• How to make vegan risotto: 5 different veggies and 5 easy risotto recipes.

Got risotto leftovers?

No problem, try our supplì or risotto cakes and turn your leftovers into a scrumptious meal. You can make these leftover recipes with any risotto.