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Home » Recipes » Side Dish Recipes

May 31, 2023 · Leave a Comment

Lemony Zucchini Risotto

Gluten Free Recipes· Italian· Side Dish Recipes

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cooked risotto with zucchini and lemon in a pan
a close up of risotto with zucchini and lemon
collage photo of lemony zucchini risotto

Creamy Italian risotto made with arborio rice, freshly shredded zucchini, rosemary, lemon and shaved Parmesan cheese. 

a pan of risotto with zucchini

Risotto is one of those recipes that makes a delicious side dish or add your favorite protein for a main course. With it's creamy texture and rich flavor, this Lemony Zucchini Risotto is a must try!

When cooking risotto it's important that you cook it low and slow over low-medium heat so this recipe takes about 40 minutes to make.

This recipe is super creamy, lemony and delicious. Perfect for those warm days of Spring and Summer. 

a close up of risotto with lemon and zucchini in a pan

What is risotto?

Risotto is an Italian dish made with short grain rice called Arborio. When cooked, it absorbs the liquid without becoming too mushy.

Because it has a bland flavor on it's own, you can add so many options including meat, fish or vegetables. 

You can also incorporate a variety of liquids like chicken, vegetable or beef broth or even white wine. 

Suggested Equipment

  • Vegetable Brush
  • Box Grater
  • 12-Inch Skillet
  • Dry Measuring Cup
  • Liquid Measuring Cup
  • Measuring Spoons

risotto in a pan with zucchini

Ingredients Needed

Before you start cooking, make sure you have all the necessary ingredients for this delicious zucchini risotto recipe.

Extra Virgin Olive Oil

Shredded Zucchini: Wash the outside to remove any excess dirt, dry; then shred using a box grater or a food processor. 

Minced Garlic

Chopped Fresh Rosemary

Lemon Zest and Juice

Chicken Broth: I use a low sodium chicken broth, but you can also use vegetable broth, bone broth or a dry white wine. 

Arborio Rice

Butter

Shaved Parmesan Cheese: You can also use grated cheese.

Kosher Salt

Black Pepper

Once you have everything ready, it's time to start cooking!

a pan of lemon zucchini risotto

How do you make Lemony Zucchini Risotto?

Heat the oil in a large skillet over low-medium heat; then add the shredded zucchini, garlic, rosemary and lemon zest.

Stir for 1-2 minutes until the vegetables soften; then add the rice, lemon juice and 1 cup of the chicken broth. 

Cook until the liquid has almost absorbed; then add the remaining broth 1 cup at a time until. When the last cup of broth has been absorbed, check to see if the rice is soft. 

Depending on the stove you're using, it can be hard to regulate the temperature and the liquid may absorb too quickly before the rice is fully cooked. 

If the rice still feels a bit hard, add ¼ cup more of the broth and repeat until the rice is soft.

Remove the pan from the heat; then add the butter and cheese and mix until the risotto is creamy. Season with salt and pepper; then serve hot.

Serving Suggestions

Because of the light and refreshing taste of lemon, you can serve this zucchini risotto with Lemon Basil Grilled Shrimp, Rosemary and Lemon Roasted Chicken Thighs, Lemon Pepper Oven Baked Pork Chops or Tuscan-Style Grilled Rib Eye Steak.

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a close up of risotto with lemon and zucchini in a pan

Lemony Zucchini Risotto

Carrie's Experimental Kitchen
Creamy Italian risotto made with arborio rice, freshly shredded zucchini, rosemary, lemon and shaved Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine Italian
Servings 8

Equipment

  • Vegetable Brush
  • Box Grater
  • 12-inch Skillet
  • Dry Measuring Cup
  • liquid measuring cup
  • Measuring Spoons

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 cup shredded zucchini
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh rosemary
  • 1 lemon (zest and juice)
  • 4 cups chicken broth
  • 1 cup Arborio rice
  • 1 tablespoon butter
  • ¼ cup shaved Parmesan cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions
 

  • Heat the oil in a large skillet over low-medium heat; then add the shredded zucchini, garlic, rosemary and lemon zest. Stir for 1-2 minutes until the vegetables soften; then add the rice, lemon juice and 1 cup of the chicken broth.
  • Cook until the liquid has almost absorbed; then add the remaining broth 1 cup at a time until. When the last cup of broth has been absorbed, check to see if the rice is soft.
    (Depending on the stove you're using, it can be hard to regulate the temperature and the liquid may absorb too quickly before the rice is fully cooked. If the rice still feels a bit hard, add ¼ cup more of the broth and repeat until the rice is soft.)
  • Remove the pan from the heat; then add the butter and cheese and mix until the risotto is creamy. Season with salt and pepper; then serve hot.

Notes

*Please read the entire post for additional instructions and/or substitutions. 

Nutrition

Serving: 0.5cupCalories: 169kcalCarbohydrates: 22gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 6mgSodium: 244mgPotassium: 173mgFiber: 1gSugar: 1gVitamin A: 107IUVitamin C: 4mgCalcium: 48mgIron: 1mg
Keyword risotto
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