Zucchini Risotto (Risotto di Zucchini)
Zucchini risotto is a vibrant, veggie-loaded dish that features juicy shredded zucchini folded into a delightfully creamy and zippy mixture of tender arborio rice, rich broth, nutty Asiago cheese, and bright lemon juice and zest.
Servings: 6
Equipment
- 1 Dutch oven or large sauce pot
Ingredients
- 3 medium zucchini, grated (about 8c)
- 6-8 c low sodium chicken or vegetable broth
- 1½ Tbsp extra virgin olive oil, divided
- ½ medium onion, diced
- 3 garlic cloves, minced
- 12 oz arborio rice (or sub orzo)
- ½ c dry white wine
- 1 lemon, juiced and zested
- 1 tsp dried thyme
- ½ tsp dried oregano
- ½ tsp sea salt (more to taste)
- ¼ tsp cracked black pepper (more to taste)
- ⅔ c Asiago cheese (or sub Parmesan cheese)
Instructions
- Grate the zucchini. Use paper towel or a cheesecloth to squeeze out as much excess moisture from the zucchini as possible. Set aside.
- Warm the broth in a sauce pot over medium-low heat.
- In a separate Dutch oven or large sauce pot, heat 1 Tablespoon of olive oil over medium heat. Add the onion and saute for 2-3 minutes, or until translucent. Mix in the garlic and saute 1 minute.
- Add the strained zucchini to the pot. Cook 4-5 minutes, or until the zucchini begins to cook down, release some liquid, and soften. Transfer the zucchini-onion mixture to a paper towel lined strainer and pat to remove moisture. Set aside to allow the excess moisture to continue draining.
- Carefully wipe out the pan. Heat the remaining ½ tablespoon of olive oil over medium heat. Once the oil is warm, add the rice and toast lightly for 2-3 minutes, or until transparent.
- Add the wine and cook, stirring regularly, until it is largely evaporated. Reduce heat to medium-low. Add the lemon juice and zest. Season with thyme, oregano, salt, and pepper.
- Stir in one ladle of broth and simmer over medium-low heat until the broth is absorbed. Add another ladle of broth and stir. Repeat the process as the broth is absorbed, stirring with each addition, until the rice is tender, about 25 minutes. Note, you may not use all of the broth.
- Remove the risotto from heat. Stir in the zucchini mixture. Add the Asiago cheese and stir until melted and incorporated. Finish with additional lemon zest, salt, and pepper, to taste. Serve and enjoy!