Zucchini Risotto (Risotto di Zucchini)

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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. This light and flavor-packed risotto is the perfect way to incorporate more seasonal veggies into your spring or summer side dishes. Make this dish a complete meal by adding in your favorite protein, like chicken or shrimp.

What is Risotto?

Risotto is an Italian dish made from slowly cooking arborio rice in broth until it becomes tender and creamy. Traditionally, the broth is added one ladle at a time and is allowed to be absorbed completely before adding more. This gradual addition of broth allows the rice to slowly release its starches, giving risotto its signature thick and creamy consistency.

Ingredients

Zucchini – this recipe uses 3 medium zucchinis, making it extra veggie packed and super light and healthy! It’s a great way to incorporate this yummy summer veggie. Be sure to drain as much moisture from the shredded zucchini both before and after cooking for the best results!
Arborio rice – arborio rice is the traditional rice used for risotto. For the best results, don’t substitute in another rice. Arborio rice is much starchier than other rice varieties, which is necessary for the perfect creamy consistency.
Chicken broth – use low-sodium chicken or vegetable broth to keep this recipe lower in sodium. You can also do a combination of broth and water to cut down sodium content even more.
Lemon – gives this risotto a little citrusy brightness.
Onion and garlic – for a little savory sharpness and crunchiness.
White wine – we recommend using a dry white wine, like pino grigio and sauvignon blanc, for the best rich and subtly sweet taste. You can also sub in more broth or water if you’re not a fan of wine.
Asiago cheese – for a lightly nutty and rich flavor and hint of cheesiness.
Olive oil – for sauteing the veggies and toasting the rice.
Seasonings – dried thyme, dried oregano, sea salt, and cracked black pepper are simple additions that elevate the flavors of the risotto.

Zucchini risotto in a white dish next to serving pot and a glass.

Tips for Making Zucchini Risotto

Strain the zucchini – we highly recommend straining the shredded zucchini both before AND after cooking it. Use a cheesecloth or several paper towels to squeeze out as much moisture as possible from the zucchini. Doing so will help keep risotto tender, but not overly mushy. It also helps balance the flavor of the risotto by keeping the zucchini taste from overpowering the dish.
Remove the cooked zucchini from the pan – we specifically ask you to remove the cooked zucchini from the pot after it becomes tender to prevent it from becoming overcooked and soggy. Since zucchini is the star of this risotto, we want its texture to match the delightfully tender bite of the perfectly cooked arborio rice.
Preheat the broth – preheat broth before adding it to the rice to help the risotto cook evenly.
Pan toast the rice – sauteing the aromatics (onion and garlic) and arborio rice will give the risotto a subtly nutty, bold flavor.
Add the broth slowly – the gradual addition of broth allows the rice to slowly release its starches, creating a deliciously creamy risotto. Plus you may not need all of the broth; adding it all at once may result in runny or mushy risotto.

How to Make Zucchini Risotto

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!

How to Store

Store – store leftover risotto in an airtight container in the refrigerator for up to 5 days.
Reheat –
- stovetop (for best results) – add the desired amount of risotto to a small pan and add a few spoonfuls of broth or water. Warm on medium-low heat for 5 to 7 minutes, stirring regularly. Add more broth, if needed.
- microwave – add the desired amount of risotto to a microwave safe bowl and add a little bit of broth to the bowl. Heat for 1 to 2 minutes, or until warm.

Recipe Variations

Protein – make this dish a full meal by topping it with your favorite protein, like chicken, shrimp, pork chops, or steak. Pair with a naked a chicken burger or turkey burger patty.
Grain – try orzo, brown rice, white rice, farro, or even couscous. Just expect the amount of liquid used to change in response to the difference in the grains.
Cheese – in place of Asiago, try feta, blue cheese, Gorgonzola, or goat cheese (we love trying flavored varieties, like honey or garlic herb).
Sauce – we like to switch things up with this risotto by adding 1/3 cup of pesto. Scampi style sauce would also be a delicious compliment to the zucchini flavor.

Frequently Asked Questions

Do I need to preheat the broth for risotto

Yes, preheating the broth allows the rice to cook evenly and reduces the cooking time.

Can I use grains other than arborio rice in risotto

Yes, sub in your favorite grain, like orzo, white or brown rice, or carnaroli rice. Just be sure to adjust the cook time and amount of broth based on the type of grain used.

Why do you add liquid slowly to risotto

Adding the broth gradually and allowing it to completely absorb helps the grains slowly release their starches, giving risotto a thick, creamy consistency.

How can I tell if risotto is done

The grains of rice should be tender but slightly firm when bitten, not mushy and not hard.

Is risotto rice or pasta

Traditional risotto is made with arborio rice, so it is not a pasta. It is also naturally gluten-free.

Check out our other risotto recipes

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