Creamy Italian risotto made with arborio rice, freshly shredded zucchini, rosemary, lemon and shaved Parmesan cheese.
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.
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
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!
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.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
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- Asiago Risotto
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Lemony Zucchini Risotto
Equipment
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.
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