zucchini risotto

One of my favorite risottos loaded with tomatoes, zucchini, cheese and basil - it feels like summer but you can make it any time of the year!!

Tomato Risotto

chicken stock (or vegetable stock)

Delallo San Marzano Tomatoes, crushed

olive oil

shallots, diced

zucchini

garlic, roughly chopped

Arborio rice

dry white wine (anything but an oaky chardonnay)

Parmesan Cheese

Mascarpone Cheese

kosher salt and tons of freshly cracked black pepper

basil

In a medium saucepan, combine the stock and tomatoes and heat over low heat until just warmed through. 

Heat the olive oil in a large skillet over medium high heat. Add the shallot and sauté until translucent. Add the zucchini and garlic and cook until softened. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds

Add the white wine and stir the rice until all the wine has been absorbed and then start adding the stock mixture 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed

Once the rice is just tender, add the cheese and combine. Remove from heat and season with salt and pepper. Serve with basil and cheese on top. 

Creamy zucchini risotto flavored with lemon and parmesan cheese is a delicious recipe, perfect made with in-season zucchini.

Lemon Parmesan Zucchini Risotto

zucchini (approximately 500 grams/1lb of zucchini)

onion (finely chopped)

garlic (minced/grated)

arborio rice

white wine

vegetable broth/stock

tbsp butter

juice and zest of 1 lemon

Parmesan cheese

salt and pepper (to taste

Slice two of the zucchini into thin slices and grate the rest on a box grater.

In a large, deep pan or skillet, fry the zucchini slices in extra-virgin olive oil until golden brown on both sides.

Remove with a slotted spoon and set aside.

Add the onion to the pan and cook for 1-2 minutes until softened slightly then add the garlic.

Sauté until fragrant then add the grated zucchini.

Cook for 5-6 minutes until the zucchini has softened then add the rice.

Stir to mix the rice and zucchini then pour in the wine.

Allow the wine to cook down for a few minutes then ladle in the chicken stock, one ladle at a time, cooking and stirring the rice in between each addition.

Continue until the rice is cooked to your preference then add lemon zest, a squeeze of lemon juice, a few tablespoons of butter and grated Parmesan cheese.

Stir in then season to taste with salt and pepper.

Serve the risotto immediately with the fried zucchini slices and more grated cheese.

Discover the joy of making a vegan lemony risotto. This hearty and healthy dish is perfect for winter evenings.

Lemony Winter Risotto

lemon (medium juice (juice of half the lemon) + whole lemon zest)

leeks (sliced. About 8 oz,

rice

vegetable stock

white wine (dry,

nutritional yeast

vegan butter (or olive oil.)

thyme

almonds (slivered, roasted)

Boil

Make the stock. Start by cutting the rough piece of your veggies and throw them into a pot of boiling water; make sure you have some onion in. If you are in a rush, you can always use a preservative-free vegetables’ stock cube.

Chop

Chop yoiur veggies. Slice the leeks, chop one zucchni into slices, and the othe into quarters and halves.

Grill

Grill one zucchini. Grill one the zuccinis, the sliced one, using 1 tablespoon of teh vegan butter.

Sauté

Sauté. Heat the 1 tablespoon of vegan butter on medium heat then add the sliced leeks and minced garlic, toss until they become transluscent.

Stir in

Stir in the rice. Add the rice and stir until it also becomes translucent; it should take about 2 minutes. Pour the white wine (or ⅓ cup vegetable broth) and as soon as it dried out, start adding the vegetable broth.

Add stock

Add vegetable stock. Start adding the stock, gradually adding more when the rice has absorbed the liquid; keep stirring constantly. When the rice is “al dente,” add the raw zucchini, nutritional yeast, fresh thyme, and half of one lemon juice.

Adjust

Adjust. Add the remaining tablespoon of vegan butter, salt, and freshly ground black pepper. Remove the thyme sprigs.

Garnish

Garnish. Add vegan parmesan and optionally lighly toasted slivered almonds.

Top 3 zucchini risotto recipes from across the web

The most viewed zucchini risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tomato Risotto

Lemon Parmesan Zucchini Risotto

Lemony Winter Risotto

Top 3 zucchini risotto recipes from across the web

The most viewed zucchini risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato Risotto

Lemon Parmesan Zucchini Risotto

Lemony Winter Risotto

The most viewed zucchini risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine