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Zucchini Risotto

  • Author: Meagan


Super flexible and pretty darn quick to whip up, consider this one an outline (especially if you’re familiar with making risotto).  I adapted most from Martha Stewart and Barley and Sage – enjoy!



2 medium zucchini – 1 grated and the other diced

2 T. butter AND 2+ cloves of garlic, finely minced

1 small onion, finely diced

1 c. arborio rice

~4 c. chicken or vegetable broth, not cold

1/2 c. white wine

kosher salt and freshly ground pepper to taste

1/2 to 1 c. freshly grated Parmesan + more serving

chopped sliced or diced tomatoes for serving


Get all of your ingredients prepped and then melt the butter in a large skillet over medium-high heat.  Toss in the garlic and onion and sauté for a few minutes until softened, then stir in the rice.  Cook the rice for a couple of minutes while stirring then fold in the grated zucchini.  Sauté another couple of minutes as the water in the zucchini evaporates and deglaze the pan with the wine.

Add broth in 1/2 cup increments while continuing to stir and continue to add and stir for likely about 10 minutes until the rice begins to soften.  When the rice is just beginning to get tender, stir in the diced zucchini and sauté, adding more broth if necessary, until the zucchini chunks have softened a titch and the rice is good to go.  Here’s where adding additional vegetables (like peas or corn) could also totally work.

Taste for seasonings, adding salt and pepper as you wish and then stir in as much Parmesan as you’d like to finish the goodness.  Serve up in big bowls (with tomatoes, because it’s both tasty and pretty) and dive in!



From Meagan's Kitchen

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