; Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A plate of risotto with tomatoes and zucchini.

Zucchini Risotto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: The Solo Spoon
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Dinner
  • Method: Stovetop

Description

Our small batch zucchini risotto recipe brings you a comforting, creamy, and flavorful dish. It combines the earthiness of zucchini with the richness of Arborio rice, creating a delightful Italian delicacy. Whether enjoyed as a standalone meal or an accompaniment to a main course, this zucchini risotto will deliver a restaurant-quality experience right in your home.


Ingredients

Units
  • 1 cup/200g arborio rice
  • 2 1/4 cups/530ml vegetable broth, divided
  • 3/4 cup/175ml dry white wine (or more vegetable broth)
  • 4 tbsp/60ml olive oil, divided
  • 1/2 med/90g yellow onion, diced
  • 2 cloves/10g garlic, minced
  • 1/2 tsp/3g salt
  • 1/2 tsp/1g ground pepper
  • 3/4 tsp/1g dried oregano
  • 1 lg/150g zucchini
  • 8 oz/225g cherry tomatoes
  • 1/4 cup/15g packed basil leaves
  • Roasted pine nuts and/or grated parmesan to serve (optional)

Instructions

  1. Mince onion and garlic.
  2. Slice zucchini in semi-circles a little over ¼”/6mm thick. Slice tomatoes in half lengthwise.
  3. Stack the basil leaves and slice into thin ribbons.
  4. In a large, heavy bottom pot, heat 2 tbsp/30ml of olive oil on medium heat.
  5. Add onions and garlic. Cook for 1 – 2 minutes until starting to soften.
  6. Add the rice. Cook for 1 minute, stirring frequently, until rice becomes translucent on the edges.
  7. Immediately add the white wine and stir to lift any rice grains stuck to the pot.
  8. Cook for 1-2 minutes to boil off the alcohol. Add 1 ¾ cup/415ml broth, oregano, salt, and pepper.
  9. Reduce heat slightly and cook for 12-14 minutes until the liquid is absorbed, stirring regularly.
  10. Turn the heat to low. Stir in the remaining ½ cup/65ml of broth. Cook for an additional 2-3 minutes, stirring regularly. Set aside.
  11. Heat 2 tbsp/30ml of olive oil in a large pan over high heat.
  12. Add the sliced zucchini. Get them as flat as possible in the pan. Cook for 60-90 seconds before flipping them.
  13. Cook the second side for an additional 30-60 seconds. You want to see some brown spots but they should be only just cooked. Remove from the pan but leave the oil in the pan.
  14. With the pan still on high heat, add the sliced tomatoes. Cook for 30-60 seconds. Until starting to soften on the edges. Remove from the pan.
  15. Stir zucchini, tomatoes, and ¾ of the basil gently into the risotto.*
  16. Serve immediately topped with the remaining basil.