Zucchini and Parmesan Risotto

My Zucchini and Parmesan Risotto is THE recipe you need if you have lots of garden zucchini to use up this summer! Fresh zucchini is sliced into thin rounds and cooked before being mixed into a creamy Parmesan risotto. Topped with fresh zucchini flowers, basil, and more Parmesan cheese, and you have the perfect summer zucchini recipe!

Why Zucchini is One of the Best Risotto Additions

We all love a good risotto from time to time. It’s creamy, savoury, and filling qualities really make this a great recipe to enjoy year-round with different seasonal ingredients. For summer, my favourite seasonal ingredient to add to risotto is fresh garden zucchini.

By August, gardens are running rampant with zucchini and gardeners are looking for ways to use it up. I love to add zucchini to this Zucchini and Parmesan Risotto because it has a fresh flavour and stands out against the delicate flavours of the risotto. It also has an excellent texture when cooked, and it almost melts into the risotto, making it nice and soft yet delicious.

For extra zucchini flare, I also like to top this Zucchini and Parmesan Risotto with fresh zucchini flowers. Zucchini flowers are completely edible (and beautiful), so I just simply remove the stamen and tear the flowers into small bite-sized pieces. In terms of flavour, the flowers have a subtle zucchini flavour, but is much softer compared to an actual zucchini.

How to Cook Risotto Like a Pro

Cooking the perfect risotto may seem daunting, but with a few key tips, you can achieve a creamy and delicious dish every time. Here are three essential tips to help you cook the best risotto:

• Use Quality Ingredients: Start with high-quality Arborio rice, fresh vegetables and herbs (from the garden, if possible!), and good chicken or vegetable broth. The quality of your ingredients will directly impact the flavour and texture of the final dish. Freshly grated Parmesan and a good dry white wine are also staples to elevate the risotto.
• Maintain a Steady Temperature: Keep the heat at a medium level and ensure the chicken stock is warm. Adding cold stock to the rice can interrupt the cooking process and affect the final texture. Consistent temperature helps the rice cook evenly and absorb the liquid properly.
• Stir Frequently, But Not Constantly: Stirring the risotto frequently helps release the starches from the rice, creating the creamy texture characteristic of a good risotto. However, you don’t need to stir constantly. Giving it a few stirs every minute or so allows for even cooking without breaking down the rice grains too much.

Get the Recipe: Zucchini and Parmesan Risotto

Zucchini and Parmesan Risotto

Melissa

This Zucchini and Parmesan Risotto is the recipe that you need if you have lots of garden zucchini. Fresh zucchini is sliced into thin rounds and cooked before being mixed into a creamy Parmesan risotto. Topped with fresh zucchini flowers, basil, and more Parmesan cheese, and you have the perfect summer zucchini recipe!

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Main Course, Side Dish

Cuisine Italian

Servings 4

Calories 725 kcal

Ingredients

  

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For the Zucchini:

• 2 medium zucchini green or yellow
• 2 tablespoons olive oil
• ¼ teaspoon sea salt
• ½ teaspoon ground black pepper

For the Parmesan Risotto:

• 2 tablespoons olive oil
• 1 cup yellow onion finely chopped
• 4 garlic cloves finely chopped
• 2 cups arborio rice
• 1 cup white wine
• 6 cups low-sodium chicken broth
• 1 cup Parmesan cheese grated plus extra for garnish
• ¼ cup basil leaves whole
• 3 to 4 zucchini flowers for garnish (optional)
• 1 teaspoon ground pepper for garnish
• 1 tablespoon extra virgin olive oil for garnish

Instructions

 

• Prepare the zucchini by slicing it into 2-millimetre-thick rounds using a mandoline. If you do not have a mandoline, slice it very thinly using a sharp knife.
• Add the chicken stock to a small pot and bring to a simmer. Once simmering, set aside and keep warm over low heat.
• Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Once hot, add the sliced zucchini, salt, and pepper to the pan. Reduce the heat to medium and cook, stirring often for 10 to 12 minutes, or until the zucchini have softened and have turned a light golden-brown colour and are beginning to get crisp around the edges. Remove from the pan and set aside.
• Add another 2 tablespoons of olive oil to the same pan. Once hot, add the arborio rice. Toast the rice, stirring often for 2 minutes, or until the edges of the rice begin to turn translucent.
• Add 1/3 cup of wine to the pan and stir until the wine absorbs into the rice. Reserve the remaining wine for later.
• Add the onion and the garlic to the pan and cook for 3 to 4 minutes, until softened.
• Add ½ cup of chicken broth to the pan at a time, stirring until all the broth has been absorbed. Continue this process until the risotto is al dente, this should take 15 to 20 minutes.
• After 20 minutes, add the remaining 2/3 cup of wine, followed by the cooked zucchini and Parmesan cheese. Stir to combine. Taste to adjust the seasoning as needed. You may need to add extra salt to taste, depending on the chicken stock that is used.
• Place the risotto in serving bowl and garnish with extra parmesan cheese, basil leaves, a few zucchini flowers, a sprinkling of ground black pepper, and a drizzle of extra virgin olive oil. Serve immediately and enjoy!

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Nutrition

Calories: 725kcalCarbohydrates: 95gProtein: 23gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 22mgSodium: 705mgPotassium: 791mgFiber: 5gSugar: 5gVitamin A: 497IUVitamin C: 22mgCalcium: 278mgIron: 6mg

Keyword risotto, risotto recipe, zucchini and parmesan risotto, zucchini flower, zucchini recipe, zucchini risotto

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