Creamy Zucchini Risotto brings together tender arborio rice, fresh summer Creamy Zucchini Risotto , and bright lemon in one comforting bowl. I first made this on a Tuesday night when I had way too many zucchini from our neighbor's garden, and it's been my go-to ever since. The grated zucchini melts right into the rice, creating this silky texture without any heavy cream. It's simple, uses ingredients you probably already have, and tastes like you spent hours stirring when really, it's just 30 minutes of easy cooking.
If you love cozy Italian flavors, you'll want to try this Easy BBQ Chicken Pizza Recipe and this Easy Beef Cabbage and Rice recipe next. And for another veggie-packed dinner, this Easy Vegetarian Bean Soup recipe is always a hit.
Why You'll Love This Zucchini Risotto
This Italian rice dish is everything a weeknight dinner should be: warm, satisfying, and ready fast. The arborio rice gets creamy and tender while the Creamy Zucchini Risotto practically disappears into the sauce, adding flavor and moisture without feeling heavy. Fresh thyme and lemon zest brighten everything up, and the parmesan adds that salty richness we all crave.
It's also incredibly forgiving. You don't need to stand over the stove the whole time, and if your rice takes a few extra minutes, that's totally fine. This is one of those easy weeknight Creamy Zucchini Risotto recipes that feels fancy but doesn't stress you out.
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Creamy Zucchini Risotto Ingredients
Here's what you'll need to make this creamy vegetarian Creamy Zucchini Risotto .
See Recipe Card Below This Post For Ingredients Quantities
Vegetables & Aromatics
- medium zucchini, grated: The star of the dish. Grated Creamy Zucchini Risotto cooks down into the rice and adds moisture and a subtle sweetness.
- large shallot, diced: Shallots bring a milder, sweeter flavor than onions and melt beautifully into the Creamy Zucchini Risotto .
- cloves garlic, minced: Adds aromatic depth and warmth.
Grains & Liquids
- arborio rice: This short-grain rice releases starch as it cooks, which is what makes Creamy Zucchini Risotto creamy. Don't substitute with regular long-grain rice.
- white cooking wine: Deglazes the pan and adds a subtle brightness. Use something you'd actually drink.
- vegetable stock: Keeps the Creamy Zucchini Risotto warm and flavorful as it absorbs. Chicken stock or even water works too.
Fats & Flavorings
- unsalted butter: Adds richness and helps the aromatics soften. Swap with olive oil if you're making it vegan.
- fresh thyme: Fresh herbs make all the difference here. Thyme adds an earthy, slightly floral note.
- parmesan cheese, shredded: Brings salty, nutty creaminess. Freshly grated tastes best.
- lemon zest: Brightens the whole dish with citrus aroma.
- lemon juice: Adds a pop of acidity to balance the richness.
- Salt and pepper, to taste: Essential for bringing out all the flavors.
Garnish
- Microgreens: A fresh, vibrant finish that adds color and a little crunch.
How to make Creamy Zucchini Risotto
Prepare the stock: Heat your vegetable stock in a medium pot over medium heat until it's simmering gently. Once it's warm, turn off the heat and keep it nearby. Warm stock helps the rice cook evenly.
Grate the zucchini: Use a box grater to finely grate the Creamy Zucchini Risotto . You'll get about 2 cups of grated zucchini. Set it aside for now.
Sauté aromatics: Melt the butter in a large skillet or stockpot over medium heat. Add the diced shallot and minced garlic, and sauté for about 5 minutes until they're soft, fragrant, and just starting to turn golden.
Cook zucchini: Stir in the grated Creamy Zucchini Risotto and cook for 10 minutes, stirring occasionally. It'll release moisture and become soft and tender, almost melting into the pan.
Toast rice: Add the arborio rice to the pan and stir it around for about 2 minutes. You'll hear it gently sizzle as it toasts. This step adds a light nutty flavor.
Deglaze: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it bubble and cook down until most of the wine has been absorbed.
Add stock gradually: Ladle in about ½ cup of the warm stock along with the fresh thyme. Stir constantly until the liquid is mostly absorbed. Keep adding stock ½ cup at a time, stirring often, until the rice is tender and creamy, usually about 18 to 20 minutes total.
Finish risotto: Stir in the parmesan cheese and lemon juice. Taste and add salt and pepper as needed. The Creamy Zucchini Risotto should be creamy and flow slightly when you spoon it onto a plate.
Garnish and serve: Spoon the Creamy Zucchini Risotto into bowls, then top with a small handful of microgreens and a sprinkle of lemon zest.
Substitutions & Swaps
Want to customize this healthy Italian dinner? Here's what works.
Make it vegan: Swap the butter for olive oil and use nutritional yeast or vegan parmesan instead of regular parmesan cheese.
No white wine? Use an extra ½ cup of vegetable stock with a splash of white wine vinegar or lemon juice for brightness.
Different herbs: Fresh basil, parsley, or oregano all work beautifully in place of thyme.
Add protein: Stir in cooked shrimp, grilled chicken, or white beans for extra heartiness.
Skip the microgreens: Fresh parsley, basil, or even arugula make great garnishes too.
Equipment For Creamy Zucchini Risotto
This one-pan Creamy Zucchini Risotto recipe doesn't require anything fancy.
- Medium pot: For warming the stock.
- Large skillet or stockpot: A wide pan with plenty of surface area helps the rice cook evenly.
- Box grater: For grating the Creamy Zucchini Risotto quickly and finely.
- Wooden spoon or spatula: For stirring the Creamy Zucchini Risotto as it cooks.
Storage & Reheating
Creamy Zucchini Risotto is best enjoyed fresh, but you can save leftovers.
In the fridge: Store in an airtight container for up to 3 days. The rice will firm up as it cools.
Reheating: Warm gently on the stovetop over low heat with a splash of stock or water to loosen it back up. Stir often until heated through. You can also microwave it in 30-second intervals, adding a little liquid as you go.
Freezing: Risotto doesn't freeze perfectly, but if you need to, freeze portions in airtight containers for up to 1 month. Thaw overnight in the fridge and reheat gently with extra liquid.
expert tips
Use warm stock: Cold stock will cool down the rice and slow the cooking process. Keep it warm on the stove or in a separate pot.
Don't rush the stirring: Stirring releases the starch from the arborio rice, which is what makes Creamy Zucchini Risotto creamy. You don't need to stir constantly, but check in every minute or so.
Grate the zucchini finely: Smaller shreds cook down faster and blend into the rice more smoothly.
Taste as you go: Creamy Zucchini Risotto should be tender but still have a slight bite in the center, kind of like al dente pasta.
Finish with fresh lemon: The zest and juice brighten everything up and keep the dish from feeling too heavy.
Serve immediately: Risotto thickens as it sits, so it's best right off the stove when it's creamy and loose.
FAQ
How do you make creamy risotto?
The key is using arborio rice and adding warm stock gradually while stirring often. The rice releases starch as it cooks, which creates that signature creamy texture. Finishing with butter and parmesan adds even more richness.
What's the difference between zucchini and courgette?
They're the same vegetable! Creamy Zucchini Risotto is the term used in the U.S. and Italy, while courgette is what it's called in the UK and France. Both refer to the same tender summer squash.
What goes well with risotto?
Risotto pairs beautifully with roasted or grilled proteins like chicken, salmon, or shrimp. A crisp green salad, sautéed greens, or roasted vegetables also make great sides. Keep it simple so the creamy rice can shine.
Is courgette good in risotto?
Absolutely. Zucchini (or courgette) adds moisture, a mild sweetness, and a lovely creamy texture when grated and cooked down into the rice. It's a classic Italian combination and works perfectly in risotto.
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Creamy Zucchini Risotto
Ingredients
Method
- Warm the vegetable stock in a medium saucepan until it begins to simmer, then remove from heat. prep
- Melt the butter in a large skillet over medium heat, then sauté the diced shallot and minced garlic for about 5 minutes until fragrant and softened. prep
- Add the grated zucchini to the skillet and cook for 10 minutes, stirring occasionally, until tender and slightly reduced. cook
- Stir in the arborio rice and toast it for 2 minutes, stirring constantly. prep
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. mix
- Add ½ cup of warm stock and the thyme leaves to the rice, stirring until absorbed. Repeat by adding stock ½ cup at a time until the rice is tender and creamy. mix
- Stir in the parmesan cheese and lemon juice, then season with salt and pepper to taste. finish
- Garnish with microgreens and lemon zest before serving. finish
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