Zucchini risotto is a tasty and flavorful main dish that’s very easy to prepare. Zucchini are the stars of this dish, usually suitable for everyone, their taste is delicate and even children enjoy them with pleasure.
To prepare a good risotto, it will take about 30 minutes, with few ingredients you’ll get a main dish ideal for the whole family but also for a dinner with friends.
Zucchini is an extremely versatile vegetable that can be used in recipes from appetizers to desserts. Among the most delicious first courses, you will find the pasta with zucchini and Philadelphia cream, but also the puff pastry tart with zucchini, ham, and mozzarella will not disappoint you. Every time I propose it, it finishes in no time.
If you love risottos, I recommend trying:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 255.98 (Kcal)
- Carbohydrates 38.65 (g) of which sugars 2.15 (g)
- Proteins 6.52 (g)
- Fat 8.28 (g) of which saturated 3.46 (g)of which unsaturated 1.73 (g)
- Fibers 1.25 (g)
- Sodium 660.90 (mg)
Indicative values for a portion of 100 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
- 1.75 cups Carnaroli rice (you can substitute with Arborio or Roma)
- 12 oz white zucchini (after removing the waste)
- 1/2 cup yellow onion
- 2 tbsps extra virgin olive oil
- 1.4 tbsps butter
- 2/3 cup grated Parmesan
- 4 cups vegetable broth
- to taste salt
- to taste pepper
Tools
- 1 Cutting board
- 1 Pan
Method
First, let’s cook the zucchini.
Peel the onion, chop it finely, and sauté it in the pan with 1 1/2 tablespoons of oil.
Wash the zucchini, trim both ends, cut them into quarters lengthwise, and slice them thinly. Add them to the pan and cook for 5-6 minutes, stirring often. Transfer them to a plate and set aside.
Add a tablespoon of extra virgin olive oil to the pan, heat it up, and add the rice; toast it for a couple of minutes, stirring continuously, until the grains become translucent.
Lower the heat and add two or three ladles of broth (enough to cover the rice), stirring occasionally to prevent burning. When the rice has absorbed almost all the broth, add the zucchini, stir, and finish cooking by adding a ladle of broth from time to time.
After 12-13 minutes, taste the rice to check the cooking and seasoning, adjust with salt and pepper. If the rice is too hard, add a little broth and continue cooking for a few more minutes. If it is al dente, turn off the heat and stir in the grated Parmesan and a knob of butter.
Zucchini risotto is ready, let it rest for two to three minutes, stir and serve.
Tips
How to store leftover risotto?
If you have leftover risotto, transfer it to a dish, cover it with cling film in contact and store it in the fridge. The next day you can reheat it by adding a few tablespoons of vegetable broth or prepare an omelet or fritters.
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