Zucchini is the premier summer vegetable in my mind. I love to make this zucchini risotto to impress the family with a delicious meal that feels elevated. Risotto is easy once you get the technique down and zucchini is a really easy vegetable to add.

Zucchini risotto in a bowl topped with parmigiano and parsley.

Are you looking for meals to impress with? Zucchini risotto is a great option and you can serve it alongside Pan-Seared Vermillion Snapper or Classic Pork Chop Milaneseto finish the meal! If you want to try a different starch, check out Pasta Alla Griciaor Bucatini Amatriciana.

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Learning Risotto

I love to make risotto when I'm looking to impress my dinner guests. It's not that it's hard to make, it's just that people don't typically make it at home. So when you pull out The Creamiest Mushroom Truffle Risotto or Creamy Cherry Tomato Risotto, people love it! I always get compliments on my zucchini risotto.

Zucchini is the perfect vegetable to work with because it releases a lot of liquid that the arborio rice can soak up. It's an easy add-in that doesn't work against the process. Zucchini grows in so many gardens over the summer so it's really easy to come by. I use it in so many recipes like Italian Summer Pasta with Zucchinior Air Fryer Zucchini Fritters.

Honestly, I always have extra zucchini that sits in the fridge until it goes bad. I can't be the only one who has specific vegetables always going bad. Put that bad boy to good use and release him into this zucchini risotto dish for a delicious weeknight side dish. Serve it along with something saucy like Chicken Pizzaiola.

Ingredient Notes and Substitutions

Shallots. Shallots are the classic aromatic paired with risotto. I like them in this recipe because they have a delicate flavor that doesn't overpower the zucchini.
Zucchini. You could substitute chopped broccoli, squash, or peas. If you grow your own zucchini, check out our Zucchini Flower Pasta Recipe for a way to use the zucchini blossoms.
Chicken Broth. Substitute vegetable broth to make it vegetarian.
White Wine. I use a sauvignon blanc or pinot grigio. The white wine helps balance the richness and creaminess of the dish, so in my opinion, it's not optional.
Arborio Rice. Arborio rice or "risotto rice" is the rice most people use for risotto because it's widely available in the United States. You can also use Carnaroli or Vialone Nano. Carnaroli is a premium version of Arborio and it's a bit creamier.

*Please see the Recipe Card below for more information about the ingredients.

How to Make Zucchini Risotto

To prepare the zucchini, slice it into quarters lengthwise, and then into ⅛-inch slices as shown in the image below. You can also grate it if you choose to.

Then, warm water and chicken broth in a small pot over medium-low heat. Heating the chicken broth will help increase the speed it takes to make risotto. If you use cold or room-temperature chicken broth, it will cause the risotto to lose its heat, each time you add it.

Step 1: Heat olive oil in a large saucepan over medium-low heat. Stir in the shallots and saute for 2 minutes.

Step 2: Stir in the zucchini. Saute for 6-8 minutes, stirring often (be gentle to the zucchini). Season with half the salt and pepper.

Step 3: Once the zucchini is softened and lightly golden, add the arborio rice. Stir and combine. The arborio rice should toast on the pan for 3 minutes.

Step 4: Pour in the white wine and bring to a simmer. Combine with the rice until almost completely absorbed.

Step 5: Add a ladleful of warm broth at a time, stirring frequently until absorbed. Stir the rice often, otherwise, it will stick to the pan.

Chicken broth absorbing into rice in saucepan.

Step 6: Continue this process for about 18-20 minutes. About ¾ of your liquid should be absorbed by now. Taste the rice. It should be al dente, soft but with a little snap, not crunchy. Add another ladleful of liquid if it still has a crunch.

Saucepan off the heat with parmesan added.

Step 7: There should still be some liquid when you remove the pan from the heat. The risotto should have a loose, creamy consistency-similar to an over-easy egg. If it isn't, add more chicken broth before removing it from the heat. Remove the pan from the heat. Add in the Parmigiano, salt, pepper, and parsley

Zucchini with creamy and runny texture in saucepan with parmesan combined.

Step 8: Toss well or stir to combine the parmigiana. You'll know your texture is right if you can toss the risotto. Serve zucchini risotto on a warm plate for the risotto to hold its texture.

It's always best to serve zucchini risotto immediately, as it gets thicker by the minute, with a dish like Restaurant-Style Chicken Francese or Lemon Garlic Broiled Flounder. It's similar to Lemon Spinach Orzo in that it just doesn't reheat well, but it's so flavorful and tasty when fresh.

I love a delicious light spring dish like this risotto or Pasta Primavera with Broccoli and Asparagus to serve with an Italian Cast Iron Pork Tenderloin, Authentic Veal Marsala, or Grilled Beef Spiedini.

Pro-Tips

The zucchini is delicate and if you want to maintain some of its shape, stir gently.
When toasting the rice, you will see a little white dot in the individual pieces of rice. This is a good indication that you can add the white wine.
When risotto is finished, the texture should be loose and creamy, not overly sticky. Remove it from the heat and it should still have some liquid remaining. It's the right consistency if you can toss it in the pan.
The best practice is to serve risotto on a warm plate so that it keeps its texture.

Recipe FAQs

What kind of rice do I use for risotto?

You can use Carnaroli, Arborio, or Vialone Nano. Arborio is the most common while Carnaroli is considered more premium. Vialone Nano is another option, just harder to source in America. It's a bit nuttier than the other two.

What is the secret to a good risotto?

Like any good recipe, there is no secret. But a couple of important tips are don't overcook the rice, focus on getting a loose creamy consistency, and keep the chicken broth hot while adding it to the risotto.

What vegetables work well in risotto?

SO many vegetables work well in risotto. I use tomatoes, zucchini, any kind of squash, peas, broccoli, spinach, and even carrots.