Zucchini Risotto – Justine Doiron

Ahhh the end of summer is here and if you have a garden, you know what that means: so much zucchini. Like so, SO much. And if you don’t have a garden, just know that all the farms right now are BURSTING with zucchini, so you can get it for super cheap, and it will be at its peak level of nourishing, sweet and delicious. So with all that in mind, I knew what it was time for: Zucchini Risotto.

This risotto is designed to use up 2 pounds of zucchini (you heard me right!) and maximize all its vegetable-y goodness before its peak season ends. Like all good risottos, it relies on very few ingredients to make it delicious. I use some olive oil, onion, white wine and ricotta to make this risotto sing, but if you are looking for a plant-based option, any kind of cashew cheese OR even silken tofu is a great sub.

The risotto itself turns into something very reminiscent of Panera’s broccoli cheddar soup (but in a good way!), but to cut that richness I add a few handfuls of basil. They add to the flavor, while brightening the risotto’s profile. And while this recipe isn’t meant for people who love heat, you could add some Calabrian chili oil to it at the end and it would be amazing.

Basically, if you have a lot of zucchini, it’s time to make this recipe.

Ingredients you will need for this zucchini risotto

What I like about many (read: nearly all) risottos is that they are BORN to be minimal on ingredients. In fact, adding too many might mess them up! It would make them less classic, in my opinion. Which is why you will rarely see garlic thrown into my risottos!

This zucchini risotto follows suit, using very minimal ingredients and letting the zucchini be the star. Here is what you will need for the recipe:

• 4 large zucchini, 2 pounds / 900 grams
• 1 large yellow onion, 8 ounces / 220 grams
• Diamond Crystal kosher salt
• 1/2 cup extra-virgin olive oil
• 1 pound Arborio rice (see FAQ for substitutes)
• 1 cup dry white wine
• 1 cup whole-milk ricotta, 8 ounces / 220 grams
• Freshly ground black pepper
• 1 cup packed basil leaves, 1 ounce/ 30 grams
• 1/2 cup freshly grated parmesan, for serving, 2 ounces / 60 grams
• Lemon zest, for serving
• Calabrian chili oil optional, for serving

Step 1: Prepare your mise en place

Risotto is an action-filled cooking process, and you need to give your stove your attention. For recipes like these I like to make sure my mise-en-place is done ahead of time.

For this recipe, you’ll want to grate the zucchini as finely as possible (see reference photo above). Grate it into a bowl, and be sure not to drain it. Its moisture is good for this recipe!

Along with the zucchini, you will want to finely dice one yellow onion. The finer the dice, the better, since we want the onion to cook down to where it is nearly transluescent.

From there you can measure out everything else if you’d like, but I find it’s not really necessary!

Step 2: Cook down the onion and the Arborio rice

Step 2 is where we get cooking!

Prepare a large pot filled with ten cups of water and place it on a burner. On the burner next to it, place a sauté pan that can hold 10 cups (2.5 liters) of volume. That’s where you’ll be making the risotto.

Set the sauté pan over medium heat and add 1/2 cup of olive oil. Let this heat up for a few minutes and then add the diced onion. Cook, stirring often, letting the onion soften but not take on any color. This will take around 8-10 minutes. At the end of that time, add 1/2 cup of water and let it come to a simmer. As the water cooks off, you’re allowing the onion to cook down and get melty, which will help it seamlessly melt into the arborio rice.

Now that the onion is cooked, add the arborio rice and stir it in quickly to coat it in the oil. This step is imperative to make sure it cooks correctly. What’s happening here is the outside of the rice is toasting in oil, giving it a bit of a shield so that when the risotto process begins, the inside of the rice and the outside of the rice will cook at an even pace.

You can add the wine when the outside of the arborio rice is clear and the inside still looks opaque, around 4-5 minutes. When you shake the rice around the pan, it should sound “clattery.”

Add the wine and let it reduce. The rice will absorb it in about 3-4 minutes, and then it’s time to start the risotto process!

Step 3: Cook the zucchini risotto

Now it is time to start the risotto cooking process! It’s a repeatable process, the one big thing to note is: never stop stirring.

Every 3-4 minutes or so, you will want to add about 1/2 cup of grated zucchini and a 2/3 cup pour of water from the simmer pot. Stir this into the rice to agitate the starches (this is what makes risotto thick), and then when the rice has thickened and absorbed the liquid, repeat the step again. You’ll do this for about 6-8 rounds, cooking for about 20-30 minutes, stirring nearly constantly. (Note that you will use up nearly almost all 10 cups of water in the pot.)

The zucchini’s moisture is also an asset here, since it lends liquid to the risotto, and the rice fully absorbs the zucchini’s flavor!

When the rice looks fully opaque and the risotto starts to look thick and creamy, around the 20-minute mark, you can begin testing the rice. I recommend taking a bite (make sure it’s cool!), if the rice is still tough, it will need a few more rounds. If the rice is a pleasant, slightly al dente texture, it’s time to add your last splash of water and move onto the cheese.

Step 4: Finish with cheese and basil

When the risotto starts to look and taste done, reduce the heat under the risotto to low. Turn the heat off of the pot of water completely.

Stir the 1 cup of ricotta cheese into the risotto. It will thicken, so if you have any water from the pot, feel free to add a splash or two.

Taste and season with salt and pepper as preferred. Tear in the basil and stir.

Turn off the heat under the sauté pan, and now you’re nearly ready to serve! All it needs are the garnishes, which I’ve listed in the recipe box below (and are totally optional, by the way).

FAQ

Looking for similar recipes?

I love this style of food, so I do have a few on the blog! Here are my favorite risotto variations:

Miso Risotto

This miso risotto uses all the classic risotto techniques, but utilizes a rich, umami miso broth to make the base of this creamy, umami dish. You can add baked salmon on top, or leave it as-is for a cozy, plant-based meal!

Check out this recipe

Tomato Basil Risotto

This risotto tastes like summer. It’s packed with fresh tomatoes, finished with a heaping handful of basil leaves, and dotted with ricotta to make the perfect simple dinner. Plus, it’s naturally gluten-free and can easily be adapted to be vegan. A crowd pleaser for everyone.

Check out this recipe

Butternut Squash Risotto

This butternut squash risotto is perfect for Thanksgiving, for a crowd, or for just a night in. It’s a beautifully simple recipe that delivers big on flavor, and it’s one of my favorite things to make during the fall and holiday season.

Check out this recipe

And that’s it for this Zucchini Risotto!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Zucchini Risotto

This beautiful light green risotto is rich, creamy, packed with vegetables and perfect for a late summer weeknight meal or side dish for a crowd. I like to serve it with slow roasted salmon to create a full meal, but it will be a happy side to any summer grilling recipe!

Equipment

• 1 chef’s knife

• 1 rasp-style grater or box grater

• 1 large pot or dutch oven

• 1 high-sided sauté pan, braising dish, or medium-sized pot

Ingredients

• 4 large zucchini 2 pounds / 900 grams
• 1 large yellow onion 8 ounces / 220 grams
• Diamond Crystal kosher salt
• 1/2 cup extra-virgin olive oil
• 1 pound Arborio rice see Note
• 1 cup dry white wine
• 1 cup whole-milk ricotta 8 ounces / 220 grams
• Freshly ground black pepper
• 1 cup packed basil leaves 1 ounce/ 30 grams
• 1/2 cup freshly grated parmesan for serving, 2 ounces / 60 grams
• Lemon zest for serving
• Calabrian chili oil optional, for serving

Instructions

• Begin your mise en place. Into a large bowl, use either a rasp-style grater or box grater to grate the zucchini as finely as possible. Do not drain it. Set it aside.

• Finely dice the yellow onion and set it aside.

• Fill a large pot (or Dutch oven) with 10 cups of water and place it over one burner. On the opposite burner, set a high-sided sauté pan. Make sure this pan has the capacity to hold up to ten cups of volume.

• Increase the heat under the pot of water to medium-high and bring to a simmer. Add 2 tablespoons of salt to the pot.

• Increase the heat under the sauté pan to medium. Add 1/2 cup of extra-virgin olive oil and let it heat up for a few minutes. Add the onion and cook for 8-10 minutes, stirring often so that it cooks but doesn’t take on any color. Season with a pinch of salt.

• At the ten-minute mark, add 1/2 cup of water to the onion. Let it simmer, which will allow the onion to cook until nearly melty, while making sure it takes on no color. In about 5 minutes all the water will have simmered away, leaving the oil and cooked onion.

• When the water is gone, add the Arborio rice to the onion. Stir constantly, allowing the rice to be coated in the oil. Cook for 5-6 minutes or until the outside of the rice is clear and the inside is still opaque. When it hits the side of the pan as you stir, it should sound clattery like glass.

• Add the cup of white wine and let it simmer. In 2-3 minutes it will cook off, you’ll know because the rice will be thick, absorbing the wine and leaving nearly no liquid.

• Now it is time to start the risotto cooking process. Every 3-4 minutes or so, you will want to add about 1/2 cup of grated zucchini and a 2/3 cup pour of water from the simmer pot. Stir this into the rice to agitate the starches (this is what makes risotto thick), and then when the rice has thickened and absorbed the liquid, repeat the step again. You’ll do this for about 6-8 rounds, cooking for about 20-30 minutes, stirring nearly constantly. (Note that you will use up nearly almost all 10 cups of water in the pot.)

• When the rice looks fully opaque and the risotto starts to look thick and creamy, around the 20-minute mark, you can begin testing the rice. I recommend taking a bite (make sure it’s cool!), if the rice is still tough, it will need a few more rounds. If the rice is a pleasant, slightly al dente texture, it’s time to add your last splash of water and move onto the cheese.

• Turn off the heat under the pot of water and reduce the heat under the risotto to low. Add in 1 cup of ricotta cheese to the risotto and stir it in. Taste and season with salt and pepper as preferred.

• If you have any water left in the pot, feel free to add a few splashes to keep the risotto loose, you want it the texture of oatmeal.

• Add in the basil leaves and stir again.

• Serve warm, with a grating of fresh parmesan on top and some lemon zest. If you prefer a little kick with your food, drizzle it with Calabrian chili oil.

Notes

If you don’t have Arborio rice, short-grain white sushi rice will also work. Unfortunately no other grains are suitable for this method.