Creamy Zucchini Risotto: A Delightful Italian Classic
Risotto con zucchine, or creamy zucchini risotto, is a timeless Italian dish that brings together the earthy flavor of fresh zucchini and the velvety smoothness of well-cooked rice. This dish is perfect for any occasion, offering a harmonious blend of simple ingredients and traditional cooking methods. The recipe calls for the creamy texture of Arborio rice, the mildness of zucchini, and the richness of butter and Parmesan, creating a deliciously comforting meal that pairs beautifully with a variety of mains or can stand alone as a wholesome dish.
This version of risotto with zucchini takes inspiration from classic Italian cooking, with a few modern touches to enhance its flavor profile. Whether you’re an experienced cook or a beginner looking to master the art of risotto, this recipe will guide you through each step with care, helping you achieve a creamy, flavorful risotto every time.
Ingredients for Zucchini Risotto
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Zucchini | 350g |
| Vegetable Broth (preferably homemade) | 1L |
| White Onion (finely chopped) | 80g |
| Dry White Wine | 100g |
| Unsalted Butter | 50g |
| Parmesan Reggiano DOP (grated) | 70g |
| Fine Salt | To taste |
| Freshly Ground Black Pepper | To taste |
| Extra Virgin Olive Oil | A drizzle |
| Fresh Mint (optional, for garnish) | 5 leaves |
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 8g |
| Carbohydrates | 60g |
| Fat | 17g |
| Fiber | 3g |
| Sugars | 6g |
| Sodium | 480mg |
| Calcium | 200mg |
How to Prepare Zucchini Risotto
Step 1: Prepare the Broth
Start by preparing the vegetable broth. If you have homemade broth, that’s ideal, but store-bought options work as well. Place your broth in a pot and bring it to a gentle simmer over medium heat. You will need this to be hot throughout the risotto-making process, so keep it warm on the stove while you cook the rest of the ingredients.
Step 2: Prepare the Vegetables
While the broth is heating up, clean and prepare the zucchini. Wash them thoroughly, cutting off both ends, and then grate them coarsely using a box grater. Set aside. Then, peel and finely chop the white onion. This will form the aromatic base of your risotto.
Step 3: Sauté the Onion
In a large saucepan or wide skillet, drizzle a small amount of extra virgin olive oil. Heat it over medium heat, then add the finely chopped onion. Sauté the onions gently for about 10 minutes, stirring occasionally, until they become soft and translucent. Be careful not to let them brown; they should just soften and begin to release their natural sweetness. If the pan seems to dry out, you can add a splash of the warm vegetable broth to keep things from sticking.
Step 4: Add the Rice
Once the onions are ready, add the Carnaroli rice to the pan. Stir the rice with the onions for 1–2 minutes, allowing it to lightly toast and absorb the flavors. You’ll know it’s ready when the rice turns slightly translucent around the edges.
Step 5: Deglaze with White Wine
Raise the heat slightly and pour in the white wine. Stir the mixture gently, allowing the wine to cook off and the alcohol to evaporate. The rice should absorb the wine, which will infuse it with a subtle acidity that balances the richness of the dish. Allow the wine to evaporate completely before proceeding to the next step.
Step 6: Begin Adding the Broth
Once the wine has evaporated, start adding the hot vegetable broth, one ladleful at a time. Pour the broth into the rice, stirring gently but not constantly, allowing the rice to absorb the liquid before adding more. Continue this process until the rice is tender but still has a slight bite to it, which should take about 18–20 minutes.
Step 7: Add the Zucchini
When the rice is halfway cooked (after about 10 minutes), it’s time to add the grated zucchini. Stir the zucchini into the risotto, allowing it to soften and release its moisture. The zucchini will blend beautifully into the rice, adding both flavor and a lovely green hue to the dish.
Step 8: Finishing Touches
Once the rice is perfectly cooked and has absorbed all the broth, remove the pan from the heat. Stir in the grated Parmesan Reggiano, a pinch of freshly ground black pepper, and the butter, which will melt into the risotto, creating a rich, creamy texture. If the risotto seems too thick, you can add a little more warm broth to adjust the consistency to your liking.
Step 9: Garnish and Serve
For an added touch of freshness, tear a few mint leaves into small pieces and sprinkle them over the risotto. The mint will add a subtle, aromatic note that complements the zucchini beautifully. Give the risotto a final stir, then cover the pan with a lid and let it rest for 2–3 minutes. This helps the flavors meld together and ensures a creamy, luscious texture.
Serve the zucchini risotto hot, garnished with extra Parmesan if desired, and enjoy this comforting, satisfying dish with a glass of white wine for a complete meal.
Tips and Variations for Zucchini Risotto:
- Vegan Option: To make this dish vegan-friendly, substitute the butter with olive oil and the Parmesan cheese with a plant-based alternative or nutritional yeast.
- Add Protein: If you’d like to add protein to the risotto, consider incorporating grilled chicken, shrimp, or a poached egg on top of the risotto before serving.
- Herb Variations: While mint adds a refreshing twist, you can also experiment with other herbs like basil, thyme, or rosemary for different flavor profiles.
- Cheese Alternatives: If you don’t have Parmesan, Grana Padano or Pecorino Romano can be great substitutes. Just keep in mind that these cheeses might have a slightly stronger flavor.
- Creamy Texture: For an extra creamy texture, stir in a dollop of mascarpone or cream cheese during the final steps of cooking.
Why You’ll Love Zucchini Risotto:
This zucchini risotto is the epitome of simplicity and elegance. It’s light yet rich, full of flavor, and makes a wonderful addition to any dinner table. The creamy texture of the risotto, combined with the freshness of zucchini and the earthiness of Parmesan, makes this dish incredibly satisfying. Whether served as a main course or as a side dish, zucchini risotto is versatile enough to complement a variety of meats or vegetables. It’s also a fantastic option for vegetarians or anyone looking to enjoy a lighter yet flavorful meal.
This zucchini risotto recipe is one of those dishes that balances rich comfort with a touch of fresh, seasonal flair. It’s easy to prepare, incredibly delicious, and sure to become a go-to in your kitchen. Whether you’re cooking for a family dinner, a special occasion, or just a quiet evening at home, risotto con zucchine is a meal that’s bound to please. So, go ahead and indulge in this Italian classic with a modern twist!
