Creamy and delicate, zucchini risotto is a simple first course but perfect for the late winter and early spring days when zucchinis are back in season, yet the desire for comforting dishes is still strong. If you love zucchinis and want to make them the star of your table, this risotto is a tasty alternative to the classic stuffed zucchinis, pasta with zucchinis, or the traditional zucchini side dishes. The secret to its creaminess? The zucchinis themselves, grated with a large-hole grater, dissolve gently during cooking, forming a natural cream and giving the risotto a delicate shade of green. To enhance everything, the mix with butter and Parmesan, for a final touch that makes it irresistibly velvety. Zucchini risotto is a simple, no-frills dish, but it can surprise with its harmony of flavors.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 8 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 443.96 (Kcal)
- Carbohydrates 68.78 (g) of which sugars 1.05 (g)
- Proteins 10.82 (g)
- Fat 14.04 (g) of which saturated 5.19 (g)of which unsaturated 2.62 (g)
- Fibers 2.29 (g)
- Sodium 438.12 (mg)
Indicative values for a portion of 260 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Zucchini Risotto
- 1 2/3 cups Carnaroli rice
- 1 lb zucchini
- 1/4 onion
- 3 tbsps extra virgin olive oil
- 2 tbsps butter
- 1/4 cup Parmigiano Reggiano PDO (grated)
- A few leaves mint
- to taste salt
- to taste vegetable broth
Tools
- 1 Cutting board
- 1 Knife
- 1 Grater large holes
- 1 Pan non-stick
How to prepare Zucchini Risotto
To prepare the zucchini risotto, start by washing and drying the zucchinis. Trim and grate them using a large-hole grater (1). Chop the onion finely and place it in a non-stick pan along with the oil (2).
Sauté it gently over low heat, then add the zucchinis (3), a pinch of salt, and chopped mint leaves. Cook over low heat for 2-3 minutes, stirring often, until the zucchinis are wilted. Then add the rice (4).
Toast it for a couple of minutes, stirring occasionally, then deglaze with some hot vegetable broth (5). Cook the zucchini risotto for about 15 minutes, stirring often (6) and adding more hot broth when the previously added has been absorbed.
When the rice is almost cooked, lower the heat slightly and let it thicken a little: it should be creamy but not soupy (7). Turn off the heat and add the butter in pieces (8).
Mix immediately to melt it and continue to mix for about a minute. Then add the Parmesan (9) and continue mixing, always off the heat, until you get a creamy risotto (10).
Serve the zucchini risotto immediately, garnished if you like with a few mint leaves or some grated Parmesan cheese.
Storage
Like all risottos, zucchini risotto should be served immediately. But if there’s any left over, you can store it in the fridge for 2 or 3 days in a glass container. You can then use it to prepare riso al salto or rice croquettes (supplì).
Tips and Variations
If you want to add more flavor to the risotto, you can add 100 g of diced bacon or a crumbled sausage to the onion sauté.
