This creamy Risotto is made with fresh Zucchini and herbs, cream and freshly grated Parmesan. The perfect Italian Main Dish.
Creamy Italian Zucchini Risotto
Until I came to Italy I had never tasted a Risotto, sure we ate rice, my Mom made an amazing Rib Dish which she would serve with rice. But never a Risotto.
Now I have to say I have eaten many a Risotto, from Zucchini, to Squash to my favourite Risotto alla Crema di Scampi (Prawns).
When I watch cooking shows, they always state how difficult it is to make a risotto, but I disagree. All it needs is time, patience, care and a couple of pots, and it is soooo worth it.
And I think if this is your first time making a Risotto, then the best and easiest Risotto to try is this Creamy Italian Zucchini Risotto.
Start off by sautéeing your sliced zucchini, onion and garlic in a little olive oil until golden. And just make sure that when you are cooking your rice to stir and continually add liquid so it doesn’t dry out and stick to the pan.
This we absolutely do not want to happen!
Once it is cooked and still a little creamy you add the rest of the ingredients, cook an extra couple of minutes, top with some freshly grated Parmesan and chopped Parsley.
So when you have an hour to devote to a delicious heavenly Italian Dish, this Zucchini Risotto will not disappoint. Buon Appetito!
More Delicious Zucchini Recipes
Baked Breaded Zucchini Rollups
Grilled Zucchini Pizza with Arugula
Zucchini Cake Donuts with Light Cream Cheese Frosting
Baked Zucchini Stuffed with Meat
Grilled Zucchini Double Cheese Tuna Bake
Easy Cheesy Zucchini Parmigiano
- 2 tablespoon olive oil (26 grams)
- 3-4 small zucchini sliced
- 1/2 onion chopped
- 1 clove of garlic minced
- 1/2 teaspoon oregano
- 1/2 teaspoon parsley
- 1/4 teaspoon salt
- 1/4 cup water (60 grams)
- 1 1/2 tablespoons butter (21 grams)
- 1 1/4 cups uncooked arborio rice (235 grams)
- 1 bouillon cube (vegetable)
- 4 1/2-5 cups water
- 1/4 cup heavy cream (60 grams)
- extra salt to taste
In a medium size pan add olive oil, zucchine, onion, garlic, oregano, parsley, salt and 1/4 cup water, cook uncovered over medium low heat, stirring occasionally until the zucchini are tender (and a little golden) and water has evaporated, (approximately 15-20 minutes, after about 15 minutes if there is still a lot of water remaining turn heat up a little), when done, remove from heat and with a fork coarsely mash the zucchini mixture.
In a large pot add water and bouillon cube bring to a boil until combined. Remove from heat.
- Meanwhile, in a large pot on medium low heat melt the butter, add the rice and stir to combine add continuously one cup at a time** bouillon water, as water evaporates and rice cooks, (this can take up to 30 minutes) stirring continuously. When rice is cooked make sure that it remains slightly moist and creamy, turn down heat to low gently fold in the zucchini mixture (taste for salt, add if necessary) and then gently fold in a tablespoon of butter until combined, then add the cream, mix gently together, turn off heat, and serve immediately with freshly grated parmesan cheese and fresh parsley if desired. Enjoy!
**add the liquid a cup at a time (because you may not need all the liquid listed if your rice cooks quicker) and there should be a little liquid remaining in the rice when you add more liquid because you don't want the rice to stick to the pan.
Lena Paul says
I love you website and have tried many of your recipes. I am a little confused on Step 3.
Meanwhile, in a large pot on medium low heat melt the butter, add the rice and stir to combine add continuously one cup at a time bouillon water, as water evaporates and rice cooks, (this can take up to 30 minutes) stirring continuously. When rice is cooked make sure that it remains slightly moist and creamy, turn down heat to low gently fold in the zucchini mixture (taste for salt, add if necessary) and then gently fold in butter until combined, then add cream, mix gently together, turn off heat, and serve immediately with freshly grated parmesan cheese and fresh parsley if desired. Enjoy!
I melted the butter and added the rice and then add 1 cup at a time the bouillon water (Do I add one cup and then when the water evaporates add another cup or all the liquid at once?) Also one of the last steps is to fold in butter then add cream but in the list of ingredients there is only one butter listed. Is there one missing or did I add it at the wrong time?
Thank you,
Lena
Rosemary says
Hi Lena, thanks so much, and yes it is a little confusing, so you should add an additional tablespoon of butter at the end. And you add the liquid a cup at a time (because you may not need all the liquid listed if your rice cooks quicker) and there should be a little liquid remaining in the rice when you add more liquid because you don’t want the rice to stick to the pan. Sorry about that I corrected the instructions.
Nicole says
Looks awesome.
Rosemary says
Thanks Nicole. 🙂
Erin Shannon says
Made it tonight! It was my first attempt at risotto, and I loved it!!
rose says
Hi Erin, so glad you liked it, I plan on doing a few more risottos this fall. Can’t beat a risotto. Thanks again.
Jim K says
Making this tonight along with a oven roasted side of Alaskan Salmon.
rose says
Hi Jim, thanks, let me know how you liked it!
Valerie Fidan says
I love this risotto recipe! It looks absolutely amazing. I can’t wait to make it!
rose says
Hi, thank you, let me know how it went when you try it.
rose says
Hi, thanks so much for the linkup. Hope you like it.