Creamy Zucchini Risotto
Easy to make, creamy zucchini risotto made with just a few ingredients in about 30 minutes.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 medium onion ()
- 3 garlic cloves
- 3 tbsp butter (divided)
- 2 cup risotto rice (Note 1)
- 1 cup white wine
- 5 cup low-sodium vegetable or chicken broth or stock (Note 2)
- 3 medium zucchini (650 g/ 23 oz)
- 1/3 cup Parmesan (freshly grated from a wedge)
- 1/4 tsp fine sea salt (more to taste)
- 1/8 tsp ground black pepper (more to taste)
- 2 tbsp fresh parsley (or other herbs)
Instructions
- 1
Prepare stock: Bring broth to a simmer, leave it on the lowest heat during the entire cooking process.
- 2
Chop vegetables: Finely chop the onions and the garlic.
- 3
Cook vegetables: Heat 1 tablespoon butter in a large heavy-bottomed pot (for instance, Dutch oven or nonstick pot). Cook the chopped veggies for about 2 minutes until the onions are translucent; they should not get brown.
- 4
Add rice: Stir in the rice until coated with butter and cook, often stirring, for about 3-4 minutes until the rice is translucent.
- 5
Add white wine and stir for about 2 minutes until completely evaporated. Start adding the cooking liquid, about 1 cup (large soup ladle) at a time, stirring often but gently. Only add the next cup of liquid when the previous one has been completely absorbed. Cook the rice until al dente, about 25 minutes.
- 6
Cook zucchini: While the rice is cooking, grate the zucchini on the large side of a box grater. Melt 1 tablespoon butter in a large nonstick pan and cook zucchini for 2-3 minutes, often stirring, until golden and only slightly softer. Remove from the heat.
- 7
Finish dish: Once the risotto is ready, add zucchini and reheat gently for another 2-3 minutes. Add Parmesan, 1 tablespoon butter, salt, and pepper to taste. Stir to melt cheese and butter; the dish should be glossy and creamy.
- 8
Rest: Let stand, covered, for 5 minutes before serving. Sprinkle with herbs if desired.