Zucchini Risotto – Creamy, Fresh, and Perfect for Summer
Light, creamy, and full of fresh garden flavor, Zucchini Risotto is one of those simple dishes that feels effortlessly elegant. It’s the kind of meal that turns humble ingredients into something quietly luxurious, perfect for savoring slow, sunny days.
The tender rice soaks up rich vegetable broth and becomes lusciously creamy, while the zucchini brings a delicate, slightly sweet brightness. If you love easy, vegetable-forward dishes, you might also enjoy our Tomato Clafoutis, another light and flavorful way to celebrate seasonal produce.
Perfect for summer lunches, cozy weeknight dinners, or anytime you crave a warm, comforting bowl with a fresh twist, this easy Zucchini Risotto will quickly become a seasonal favorite. And if you’re looking for a simple side or starter, our Fig Salad brings a vibrant, refreshing touch to the table.
Quick Recipe Snapshot
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Difficulty: Moderate
Ingredients You’ll Need
- 1½ cups arborio rice (300g)
- 2 tablespoons olive oil (30ml)
- 1 small onion, finely chopped
- 2 small zucchini, diced
- 4 cups vegetable broth, kept warm (960ml)
- ½ cup dry white wine (120ml)
- ½ cup grated Parmesan cheese (50g)
- 2 tablespoons butter (28g)
- Salt and black pepper, to taste
- Fresh parsley, for garnish (optional)
How to Make Creamy Zucchini Risotto
- Heat the olive oil in a large pan over medium heat.
- Add the chopped onion and sauté until soft and translucent.
- Stir in the arborio rice and cook for 1–2 minutes until lightly toasted.
- Pour in the white wine and cook, stirring, until absorbed.
- Add warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more.
- After about 10 minutes, stir in the diced zucchini.
- Continue cooking, adding broth as needed, until the rice is tender but still slightly al dente (about 18–20 minutes total).
- Stir in butter and Parmesan cheese. Season with salt and pepper.
- Garnish with fresh parsley and serve hot.
Handy Tips for Success
- Keep the broth warm — adding cold broth slows cooking.
- Stir gently but consistently to encourage creaminess without breaking the rice.
- Add zucchini midway through cooking so it stays tender, not mushy.
Fun Variations to Try
- Add fresh peas for extra sweetness.
- Stir in a spoonful of mascarpone for a richer risotto.
- Top with toasted pine nuts or a drizzle of truffle oil for an elegant finish.
Nutrition Information (Per Serving)
- Calories: 420 kcal
- Carbohydrates: 52g
- Protein: 11g
- Fat: 16g
- Saturated Fat: 7g
- Cholesterol: 20mg
- Sodium: 500mg
- Fiber: 2g
- Sugar: 3g
A Classic of Italian Simplicity
Risotto is one of Italy’s most beloved comfort foods, known for transforming humble ingredients into rich, elegant dishes.
Summer variations like Zucchini Risotto celebrate seasonal produce, using fresh vegetables to brighten and lighten the classic creamy texture.
Best Ways to Serve Zucchini Risotto
Serve hot, topped with extra Parmesan and a sprinkle of fresh herbs.
It pairs beautifully with crisp green salads, light seafood, or a glass of dry white wine.
FAQs About Zucchini Risotto
Can I use other types of rice?
Arborio is best for creaminess, but Carnaroli or Vialone Nano work beautifully too.
Can I make this risotto dairy-free?
Yes — simply omit the Parmesan and butter or use vegan substitutes.
How do I store leftover risotto?
Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth.
Final Thoughts
Fresh, creamy, and full of simple summer goodness, Zucchini Risotto is a perfect reminder of why seasonal cooking is always the most rewarding.
Light yet satisfying — and absolutely irresistible.
Sandra Bizzolo blends her passion for travel, cooking, and books into every adventure. From global food tours to literary explorations, she brings a warm, personal touch to her recipes, travel stories, and cultural insights.
