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    Home » Risotto » Parmesan Zucchini Risotto

    Parmesan Zucchini Risotto

    Published: May 9, 2021 · Modified: Sep 27, 2022 by Jessica Montanelli · This post may contain affiliate links.

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    Total time to make this recipe: 30 minutes minutes
    Jump to Recipe Print Recipe
    overhead bowl of risotto with a fork

    A super creamy and delicious Parmesan Zucchini Risotto. Perfect comfort food for the whole family. It's kids friendly and it's a perfect weeknight dinner as you only need a few ingredients and it's ready in just 30 minutes.

    overhead bowl of risotto with a fork

    Parmesan Risotto always reminds me of my childhood. It's such an easy dish to make and it doesn't require much time and effort so it was the perfect lunch or dinner when I was a kid.

    If you don't love zucchini (crazy!) you can substitute them with other veggies (see below for substitutions recommendations, or skip them altogether and make a classic Risotto al Parmigiano (Parmesan Risotto).

    If you have leftover zucchini, you should also try this Creamy Zucchini Pasta, or these Scrambled Eggs with Zucchini and Onions, or these delicious Tuna Stuffed Zucchini Boats.

    Jump to:
    • Ingredients and Substitutions
    • How to make Risotto with Zucchini
    • FAQ & Tips
    • Related Recipes you might like
    • 📖 RECIPE

    Ingredients and Substitutions

    ingredients to make zucchini risotto

    This risotto has only a few ingredients but below there are some possible substitutions if you want to change it up.

    • Carnaroli Rice: To make a creamy risotto, you need to use a type of rice that has a high amount of starch. The best rice for risotto is the Carnaroli type. Alternatively, you can use Arborio rice which is similar. Any other type of rice will not make a creamy risotto.
    • Zucchini: Zucchini is one of my favorite options for this kind of risotto, but you also substitute them with mushrooms, asparagus, artichokes, pumpkin, bell peppers, carrots, beets, and whatever you fancy! Risotto is very versatile so fantasy is your only limit. You can also skip completely the veggies and enjoy a classic Parmesan Risotto.
    • Parmigiano cheese: You can substitute Parmigiano cheese with Grana Padano or Pecorino. Any other cheese would not make the same result.
    • Cream: You can substitute the cream with milk. I actually do this sometimes when I'm out of cream and the result is almost identical. You only need to add the milk a bit sooner as it's more liquid and needs more time to be absorbed. You can use either low-fat or full-fat, depending on your preference.

    How to make Risotto with Zucchini

    Risotto is very easy to make but it needs to be made properly to get the best result.

    chopped zucchini frying in a pan

    Start by mincing the onion and zucchini and sautè in a large pan with a drizzle of olive oil, until they start to brown.

    rice is added to the pan with zucchini and mixed with a wooden spoon

    Season lightly with salt and black pepper. Add the Carnaroli rice and cook for a couple of minutes.

    vegetable stock is added to the risotto pan

    Add a few ladles of vegetable stock and turn down the heat. Let the rice simmer, mixing once in a while to make sure it doesn't stick. When the stock is almost completely absorbed, add some more.

    the risotto is finished with parmigiano and butter in the pan

    When the rice is cooked, turn off the heat and add the butter and grated Parmigiano cheese. Mix well until the butter is fully melted. Serve immediately.

    In the end, the rice should be creamy and not soupy. If there's too much liquid, turn the heat to high and let it evaporate.

    fork holding a bite of zucchini risotto

    FAQ & Tips

    Which rice is best for Risotto?

    To make a creamy risotto, you need to use a type of rice that has a high amount of starch. The best rice for risotto is the Carnaroli type. Alternatively, you can use Arborio rice, which is similar. Any other type of rice would not make a creamy risotto.

    How do you store leftovers?

    You can store leftovers in an airtight container in the fridge for up to 3 days. Although I'm not a fan of reheated risotto because it will become overcooked and sticky. You can add a couple of tablespoons of water and butter before reheating to give it again a bit of creaminess.

    bowl of parmesan zucchini risotto with a fork

    Related Recipes you might like

    If you like this recipe, try also these other Risotto recipes:

    • creamy garlic parmesan risotto on a plate next to a fork.
      Creamy Garlic Parmesan Risotto
    • four risotto plates on a wooden table
      Ultimate Guide on how to cook the Perfect Risotto
    • overhead of saffron risotto in a plate
      Risotto alla Milanese (Saffron Risotto)
    • Pumpkin Risotto with Gorgonzola Cheese

    📖 RECIPE

    overhead bowl of risotto with a fork

    Parmesan Zucchini Risotto

    A creamy and delicious risotto made with just a few ingredients and ready in 30 minutes. The perfect weeknight dinner for the whole family.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 2 people
    Author: Jessica Montanelli

    Ingredients

    • 1 Zucchini
    • 1 cup Risotto Rice, Carnaroli
    • ½ Yellow Onion
    • 2 cups Vegetable Stock
    • ¼ cup Cream
    • ¼ cup Parmigiano cheese, grated
    • 1 tablespoon Butter, unsalted
    • Salt
    • Black Pepper
    • Olive Oil

    Instructions

    • Finely mince the onion and cut the zucchini in small cubes. Drizzle a large pan with olive oil, then sauté the onion and zucchini for a few minutes, until they start to brown. Season lightly with salt and black pepper.
    • Add the Carnaroli rice to the pan and cook for a couple of minutes.
    • Add a few ladles of vegetable stock, until the rice is covered, and turn down the heat.
    • Let the rice simmer, mixing it once in a while to make sure it doesn't stick. When the stock is almost completely absorbed, add some more. Continue until the rice is al dente.
    • About 5 minutes before it's done, add the cream or milk. In the end, the rice should be creamy and not soupy. If there's too much liquid, turn the heat to high and let it evaporate.
    • When the rice is cooked, turn off the heat and add the butter and grated Parmigiano cheese. Mix well until the butter is fully melted. Serve immediately.

    Nutrition

    Calories: 599 kcal | Carbohydrates: 89 g | Protein: 13 g | Fat: 21 g | Saturated Fat: 13 g | Cholesterol: 64 mg | Fiber: 4 g | Sugar: 6 g

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Main Course
    Cuisine: Italian
    Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!
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    Hi, I'm Jessica! Born and raised in Siena, Tuscany, I've been immersed in the rich traditions of Italian cuisine my entire life. Through my food blog, I hope to share a slice of Tuscan warmth and the genuine flavors that have been a part of my journey since childhood.

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