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–+ servings

Easy Zucchini Risotto Recipe

This Easy Zucchini Risotto with Lemon and Parmesan is packed full of unbeatable fresh flavors! Creamy zucchini risotto is a delicious way to pack in extra veggies in the summer - in fact it's a perfect meal at any time of the year. Making risotto is so much easier than you might think - all you need are a few simple ingredients.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer, Main Course
Cuisine Italian
Servings 4
Calories 439 kcal

Ingredients
 
 

  • 2 tbsp Butter - unsalted or salted is fine
  • 1 small Onion - finely chopped
  • 2 medium Zucchini - chopped into small pieces
  • 3 cloves Garlic - minced
  • 1 ½ cups Risotto Rice - arborio rice is my preference
  • ½ cup White Wine
  • 4-5 cups Vegetable Stock - or chicken if not vegetarian
  • ½ Lemon - zest and juice
  • ½ cup Grated Parmesan or Vegetarian Alternative - plus extra for serving
  • Sea Salt and Black Pepper - to taste

Instructions
 

  • Heat the butter over a medium high heat in a large Dutch oven or heavy bottomed saucepan,
  • Sauté the finely chopped onion until it starts to soften, around 5 minutes.
  • Add the chopped zucchini and sauté until it also softens, a further 5 minutes.
  • Meanwhile in a separate saucepan, heat the broth to boiling point and then turn on to a low heat. Keeping the broth warm throughout the cooking process will help the risotto cook evenly.
  • Stir the minced garlic into the onion and zucchini mix for a minute, ensuring it doesn't burn.
  • Stir in the risotto rice and cook it for 1-2 minutes until the rice becomes slightly translucent at the edges.
  • Add the white wine if using. Stir until the rice absorbs the liquid.
  • Start adding the warm broth, one ladleful at a time. Allow the rice to absorb the liquid before adding more. Stir the risotto frequently to prevent it from sticking to the bottom of the pan.
  • Continue adding the warm broth and stirring for about 18-20 minutes or until the rice reaches a creamy and tender consistency. The final result should have a slight bite to it (al dente).
  • Once the rice is cooked, remove from the heat and stir in the lemon zest, lemon juice and the grated Parmesan cheese.
  • Season with salt and pepper to taste.
  • Serve with extra parmesan if desired.

Nutrition

Calories: 439kcalCarbohydrates: 71gProtein: 10gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 1215mgPotassium: 412mgFiber: 4gSugar: 6gVitamin A: 983IUVitamin C: 27mgCalcium: 144mgIron: 4mg
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.
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