Risotto with Zucchini and Parmesan
Creamy, comforting, and bursting with fresh flavors, this Risotto with Zucchini and Parmesan is the ultimate Italian-inspired dish for any occasion. Made with velvety Arborio rice, tender grated zucchini, and rich parmesan cheese, this recipe combines simple, wholesome ingredients for maximum flavor. A touch of dry white wine enhances the risotto's depth, while a garnish of fresh parsley and zesty lemon zest adds a bright, vibrant finish. Perfectly creamy and cooked to al dente perfection, this risotto pairs beautifully with a crisp salad or grilled protein for a complete meal. Ideal for weeknight dinners or entertaining guests, this straightforward recipe will elevate your culinary skills with its elegant balance of textures and flavors.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 medium Zucchini
- 5 cups Chicken or vegetable stock
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 small Yellow onion
- 2 Garlic cloves
- 0.5 cups Dry white wine
- 1 cups Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
Instructions
Begin by preparing the ingredients. Finely dice the onion, mince the garlic, and grate the zucchini using a box grater. Set aside.
In a medium saucepan, heat the chicken or vegetable stock over low heat to keep it warm. This is essential for making risotto.
In a large skillet or heavy-bottomed pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
Add the grated zucchini to the skillet and cook for another 3-4 minutes, until softened.
Stir in the Arborio rice, allowing it to toast for about 2 minutes while stirring constantly. This step helps the rice absorb the flavors.
Pour in the dry white wine and stir until it is mostly absorbed by the rice, about 1-2 minutes.
Begin adding the warm stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle of stock.
Continue this process until the rice is creamy and cooked through but still slightly firm to the bite (al dente). This should take about 18-20 minutes.
Turn off the heat and stir in the butter and grated Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.
Finish with a sprinkle of fresh parsley and lemon zest for a pop of freshness.
Serve the risotto immediately while it is hot and creamy. Garnish with additional grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 1672 mg | 73% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.5 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 465 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
