Zucchini Risotto

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A perfect spring or summer risotto!


6 minutes

Prep time

25 minutes

Cook time

402 cal.

Per serving



Stovetop, Pot (small), Grater



Step 1

Peel & mince the shallot.


Step 2

Melt a dab of butter in a pot over medium heat. Add the shallot. Cook, stirring for 1 min.

White wine
Rice (Arborio)

Step 3

Add the rice & wine. Stir constantly until the wine is absorbed.

Broth (vegetable)

Step 4

Keep the veggie broth hot in a small pot over low heat.

Broth (vegetable)

Step 5

Add a ladleful of stock. Stir until it's absorbed.

Step 6

Continue with the remaining stock until the rice is cooked & creamy, about 15-20 min. Add more liquid as needed.


Step 7

Wash, trim & slice the zucchini into rounds.


Step 8

Heat a drizzle of olive oil in a pan over medium-high heat. Add the zucchini. Cook, stirring for 2-3 min.


Step 9

Add a splash of water to the zucchini. Reduce the heat to low, cover & cook for 5 min.

Parmesan (grated)

Step 10

When the risotto is creamy, add the parmesan, a dab of butter, salt & pepper. Stir together.


Step 11

Add the zucchini & mix again.

Step 12

Serve & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy402 cal.
Fat9 g
Carbohydrates63 g
Protein10 g
Fiber3 g

On average, one serving of the recipe "Zucchini Risotto" contains 402 Energy, 9 g of Fat, 63 g of Carbohydrates, 10 g of Protein, 3 g of Fiber.

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Zucchini Risotto