Zucchini Risotto (Risotto di Zucchini)

Courgette risotto, zucchini risotto, risotto di zucchini – however you call this is, this is one of the most delicious ways you can use up your courgettes. It is so comforting and creamy, full of meltingly soft courgette, a hint of zesty lemon and a delicious dose of umami thanks to the Parmesan.

I think there is this big misconception that risotto is complicated. Trust me, this Courgette (or Zucchini!) Risotto is super easy and has so much flavour and texture. It is simple enough for a weeknight supper, but looks (and tastes) special enough to serve to guests who come round. Plus, you can easily make it vegetarian and/or vegan-friendly. What’s not to love? This isn’t the only courgette recipe I turn to when I want a delicious meal that doesn’t skimp on the flavour; my Creamy Lemon Courgette Pasta is one of the freshest, easiest pasta dishes you will ever make and is on the table in just 15 minutes! 

Zucchini or Courgette?

Well, it depends where you are in the world! They are one and the same. In the UK, we say courgette. In the US they use the Italian name zucchini, and both terms reference the summer squash. For the purposes of this very delicious risotto, you can use Zucchini or courgette because they are the same.

Why you will love this recipe:

• The perfect summer recipe to use up a glut of courgettes (zucchini) and make the most of seasonal ingredients.
• It is full of flavour thanks to the delicious combination of courgettes, garlic, Parmesan and lemon – with hints of chives and basil.
• It is ready in just 40 minutes making it the perfect midweek supper when you want something simple that doesn’t require too much effort (it is literally just stirring).
• It is a delicious way to eat more vegetables.
• Is easily adaptable for vegetarians and vegans.
• It is so versatile, you can switch up the cheeses and add extra veggies and herbs to suit your taste. 

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll right down to the bottom!

Courgettes – also known as ‘zucchini’. I have used green ones in this recipe but you could use a variety of different colours. The yellow ones taste slightly sweeter, are absolutely delicious and look so pretty!

Butter – opt for unsalted so you can control the salt levels in this Risotto di Zucchini.

Red onion – this has a milder flavour than white onion and allows the other flavours to shine through. 

Garlic – I use 1 garlic clove for a subtle hint of garlic, you could add more if you prefer a stronger flavour.

Risotto rice – this creamy zucchini risotto gets its creaminess from the starchy rice (and continuous stirring). You could use arborio rice (which is easiest to find) or carnaroli rice here.

Stock – don’t worry, it doesn’t have to be homemade! A cube popped into some boiling water is absolutely ok here! You can use chicken or vegetable depending on whether you need this Courgette Risotto to be plant-based or not.

Parmesan – there are few dishes that aren’t improved by a generous dose of Parmesan in my humble opinion. Here it adds the most delicious umami flavour. 

Mascarpone – this creamy, thick Italian cheese is similar in consistency to cream cheese and is used in sweet and savoury recipes. I always have a pot in my fridge as it I use it in everything from Pistachio Tiramisu to my Tomato and Mascarpone Orzo.  

Substitutions and Variations:

Courgettes: any courgettes work – you could use striped or yellow courgettes. You could also add extra veggies like spinach (make sure you cook off all the water), peas or asparagus too! 

Red onion: you could use a white onion, shallots or leeks – whatever you have! Leeks and shallots have a milder flavour and cook relatively quickly, whereas white onions tend to take longer and have a stronger flavour.

Chives: you could use parsley, coriander or spring onions, if you prefer. You don’t have to use herbs at all, but they are such an easy way of adding in more flavour and a pretty garnish. 

More Variations

Parmesan: you can use Pecorino if that is what you have. Gruyère also works well. Alternatively, swap for a vegetarian-friendly cheese that doesn’t use animal rennet – you want a hard cheese with a relatively strong flavour (a mature Cheddar would work). 

Mascarpone: This zucchini risotto uses mascarpone at the end to make it extra rich, but you could use a knob of butter or a drizzle of cream instead.

Toasted nuts: a sprinkling of roughly chopped toasted almonds, pine nuts or hazelnuts would add a delicious crunch to the finished dish if you want to add some texture.

Pesto: this would also be delicious drizzled with fresh basil pesto. You could buy a pot (always choose the chilled variety) or make your own using my Pesto al Pistacchio recipe.

Make it vegetarian: If making for vegetarians, simply use a vegetable stock and a vegetarian-friendly Parmesan-style hard cheese like Gran Moravia. If making for vegans, you also need to swap the butter for a plant-based spread (or more olive oil), use a vegan-friendly stock, a Parmesan-style cheese alternative, as well as a vegan cream cheese instead of mascarpone. You can then omit the mozzarella or try a vegan mozzarella-style cheese instead.

Here’s how to make Zucchini Risotto:

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: Slice the zucchini around 1cm thick. You don’t want them too thin or they will disintergrate into the risotto rather than give you a proper piece of veg.

TWO: Add 1 tbsp olive oil to a deep frying pan and fry the rounds of courgette until golden. once cooked through and golden brown, remove from the pan and set aside.

THREE: Add the butter and 1 tbsp olive oil to the pan, then add the onion and fry gently until softened for about 5 mins, then add the garlic and cook for another 30 seconds.

FOUR: Stir in the rice to coat it in the buttery onions and garlic for 1-2 mins.

FIVE: Add the grated courgette and give it a good stir. Then add a ladle of the stock to the rice. Bubble over medium heat, and keep stirring. When almost all the liquid has been absorbed, add another ladle of stock and keep stirring. Keep adding the stock, stirring every now and then until the rice is cooked when you taste it. It should be lovely and creamy.

SIX: Add the mascarpone, the parmesan and the fried courgette rounds. Stir well to combine.

Cooking Tips:

Stock: it is important to make sure your stock is hot when you add it to the risotto so that it doesn’t drop in temperature. If you have any leftover Parmesan rind, pop it into the hot stock to infuse even more umami flavour.

Arancini: if you have any leftover Courgette Risotto, it makes the most delicious arancini (breaded risotto balls with a melting cheese centre). Yum!

Frequently Asked Questions

Storage & Make Ahead Instructions

Other recipes you might enjoy:

My Scarpaccia is a wonderfully light and crispy vegan-friendly Italian dish which is perfect for a light lunch with some simple salads. My Courgette Gratin (Gratin de Courgettes) is another gorgeous seasonal summer dish as is my Easy Courgette Lasagne, it is lighter than the traditional version and bursting with summer flavours. For something quicker, Lemon Feta Orzo and Lemon Chicken Orzo are both delicious options.

Easy One Pot Dishes

Tomato and Mascarpone Risotto With Garlic Butter Prawns

Easy Healthy Recipes

Harissa Aubergine Curry with Chickpeas and Coconut

Easy Pasta Recipes

Prawn and Chorizo Pasta

Easy Pasta Recipes

Quick Creamy Courgette Pasta

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Zucchini Risotto (Risotto di Zucchini)

By: Margie Nomura

This super creamy and comforting Courgette Risotto (Risotto di Zucchini) is the perfect way to use courgettes. Plus, it is SO simple to make. This is guaranteed to become a new weeknight favourite… 

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 2 servings

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Ingredients 

For the risotto:

• 2 tbsp olive oil
• 2 medium courgettes, one grated on a box grater and one sliced into 0.5 cm rounds
• 25 g unsalted butter
• 1 small red onion, finely chopped
• 1 large garlic clove, crushed
• 180 g risotto rice
• 1 litre hot vegetable or chicken stock
• 50 g Parmesan, grated
• 2 tbsp mascarpone
• Salt and freshly ground black pepper

To serve:

• 1 ball of mozzarella, torn into pieces
• Small handful of basil, roughly chopped
• 4 chives, finely sliced
• 1/2 lemon, juiced, or to taste
• Extra virgin olive oil, to drizzle

Instructions 

• Add 1 tbsp olive oil to a large non-stick deep frying pan set over a medium heat. Add  the sliced courgette and fry for a few minutes, stirring occasionally, until golden brown and cooked through. Tip into a bowl and set aside.
• Add the remaining oil and the butter to the pan. Once the butter has melted, add the onion and fry for about 7 minutes, stirring occasionally, until starting to soften. Add the garlic and cook for 30 seconds before stirring in the rice. Cook for 1-2 minutes, stirring often, coating in the buttery onions and garlic. Add the grated courgette and give it a good stir. 
• Gradually add a ladle of the hot stock to the rice allowing it to bubble over a medium heat whilst stirring constantly. Once almost all of the stock has been absorbed, add another ladle and continue stirring. Repeat this process until the rice is cooked and you have a lovely creamy risotto – this should take between 18-22 minutes.
• Add the Parmesan, mascarpone and fried courgette rounds. Stir well to combine. Season to taste.
• Scoop onto plates and top with the mozzarella, basil and chives. Squeeze over the lemon juice and drizzle with extra virgin olive oil. Enjoy!

Notes

Scroll up for a step by step guide on how to make this zucchini risotto.

To store: Transfer to an airtight container and keep in the fridge for up to 4 days.

To reheat: Either use the microwave or for best results, I would add it back to a pan with a splash of boiling water/stock. Heat over medium until piping hot and saucy all the way through. A knob of butter helps it turn thick and luscious again. 

To freeze: I wouldn’t recommend freezing it – I find the rice hardens once frozen and defrosted so it’s definitely best fresh!

Make ahead: You simply cook the rice until it is 90% done (you want it to still have some crunch), then remove from the heat, cool quickly, cover and chill. When you want to serve it, pop the rice back in the pan and set over a low heat, slowly adding hot stock until it is ready. Finish with the mascarpone and tuck in!

Other veg: I often add a handful of spinach, shredded spring greens or peas. Asparagus and tenderstem broccoli are also delicious – just be mindful of adding them at the right point so they don’t overcook.