There’s something incredibly satisfying about stirring a pot of risotto, especially when the reward is a bowl of rich, creamy goodness. So when summer rolls around and so much zucchini starts overflowing from gardens and farmers’ markets, this creamy zucchini risotto becomes a go-to recipe. Whether you're looking for a tasty side dish, a vegetarian-friendly dinner, or just a delicious way to use up extra veggies, this zucchini risotto aka Risotto con Zucchini recipe checks all the boxes.

This dish is inspired by the classic Italian risotto but adds a seasonal twist with grated zucchini and a hint of lemon. The result? A creamy, comforting meal that feels light enough for warm evenings but indulgent enough to satisfy any craving.

Why Zucchini Risotto Deserves a Spot in Your Recipe Rotation

When we think of risotto, we often imagine rich mushroom versions or decadent cheese-filled creations. But zucchini? It’s an underrated risotto ingredient that delivers so much flavor packed with a TON of vegetables. Here’s why this dish is a great way to make the most of your summer zucchini:

Seasonal ingredients: This dish takes full advantage of what's in season—green zucchini and a squeeze of citrus.
Creamy texture: Made without any cream, this creamy risotto gets its luxurious texture from the slow cooking of short-grain rice and the gentle addition of liquid.
Healthy twist: With the addition of grated zucchini, it sneaks in extra veggies without sacrificing taste or richness.
Flexible: It’s easy to adapt! Use chicken stock, vegetable broth, or even veggie stock, and serve it as a side dish or a vegetarian main course.

What Kind of Rice is Best for Zucchini Risotto?

If you want to achieve the creamiest risotto, the choice of rice matters. Stick to short-grain rice varieties that are high in starch and absorb liquid slowly. Here are the best types for this zucchini risotto recipe:

Arborio rice – This is the most common type used in risotto recipes. It’s easy to find and gives a nice creamy consistency while staying a little chewy in the center.
Carnaroli rice – Slightly firmer and a bit more forgiving than arborio, this variety is favored by many chefs for the best results.
Avoid white rice or long-grain varieties—they won’t produce the same texture and might result in a mushy dish.

Ingredients You’ll Need

Here’s what you’ll need to create the creamiest, most flavorful zucchini risotto at home:

3 medium zucchini (2 grated on a large box grater, 1 thinly sliced)
1 cup arborio rice (or carnaroli rice)
4 cups low-sodium chicken broth or vegetable stock
4 cloves garlic, minced
½ cup dry white wine
½ cup freshly grated parmesan cheese
1 medium yellow onion or sweet onion, diced (about 1 cup)
2 tablespoons extra-virgin olive oil
2 tablespoons salted butter
1 tablespoon lemon juice
Kosher salt and black pepper, to taste
Lemon zest, for garnish
Optional garnishes: fresh thyme, fresh basil, or fresh parsley

How to Make Creamy Zucchini Risotto

Let’s break this recipe down step-by-step so you can master it with confidence. You’ll need a large pot, medium saucepan, or large Dutch oven, plus a bit of patience and stirring. Trust me - it’s worth it.

Step 1: Brown the Sliced Zucchini

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Pat your zucchini slices dry and arrange them in a single layer. Cook for 3–4 minutes on each side until golden brown and tender. This may require two or more batches to avoid overcrowding. Once cooked, sprinkle with salt and pepper, then set aside for garnish.

Step 2: Cook the Aromatics

Lower the heat to medium-low heat. Add the remaining olive oil and butter to the pan. Once melted, stir in the diced white onion with a pinch of kosher salt. Cook gently for 10 minutes, stirring occasionally, until the onions are soft and sweet. This slow cooking draws out maximum flavor.

Step 3: Toast the Rice

Increase the heat slightly to medium-low heat. Stir in the arborio rice and cook for 3–5 minutes until the rice grains start to become translucent on the edges. This helps the rice absorb the liquid properly and improves the overall creamy texture.

Add in the minced garlic and cook for another minute until fragrant.

Step 4: Deglaze with White Wine

Pour in the dry white wine and simmer for 2–3 minutes until it mostly evaporates. This step adds depth and a subtle acidity that balances the richness of the dish.

Step 5: Build the Creamy Texture

Add the grated zucchini, lemon juice, and your first cup of warm broth (heat it in a medium pot or microwave so it’s hot but not boiling). Stir gently and let it absorb for about 5 minutes.

From here, you’ll continue adding one cup of hot chicken broth or vegetable broth at a time, stirring slowly and continuously until each addition is absorbed. This process typically takes 15–20 minutes total. If the rice absorbs the liquid too quickly, lower the heat. If it’s taking too long, slightly increase it.

Once all broth has been added and the rice cooks to an al dente finish, remove from heat.

Step 6: Add the Finishing Touches

Stir in the parmesan cheese and mix until melted and fully incorporated. The risotto should be thick, creamy, and flow slowly off your spoon. If it looks too thick, add a small splash of hot stock or water.

Serve the risotto in shallow bowls. Top with the cooked zucchini slices, a sprinkle of lemon zest, more parmesan, and a handful of fresh basil or fresh parsley for a pop of color and freshness.

Storage and Reheating Tips

Risotto is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat:

Transfer to a saucepan or medium pot.
Add a splash of chicken broth, vegetable stock, or even water.
Warm gently over medium-low heat, stirring until smooth and creamy again.

Pro tip: Leftover risotto can also be transformed into crispy risotto cakes or stuffed into roasted vegetables for a second delicious meal.

Tips and Variations

Add protein: Stir in cooked shrimp, grilled chicken, or seared scallops for a heartier meal.
Try different cheeses: While parmesan is traditional, pecorino or asiago can add a bold twist.
Make it vegan: Use vegetable broth, plant-based butter, and skip the cheese (or use a vegan alternative).
Boost the veggies: Mix in peas, spinach, or roasted yellow squash for even more extra veggies.

Love Zucchini? Try These Other Zucchini Recipes

Once you’ve mastered this creamy zucchini risotto, try these favorite recipes for even more ways to use up your summer zucchini:

Sriracha zucchini boats - sweet and spicy and a meal all on their own
Grilled summer zucchini with garlic and lemon
Squash Casserole - a Southern tradition. Mix it up with a yellow squash and zucchini

Final Thoughts: The Perfect Summer Risotto

This zucchini risotto recipe is more than just a tasty dinner, it’s a celebration of summer’s freshest ingredients. The balance of creamy consistency, bright lemon, and the natural sweetness of zucchini makes it a dish you’ll crave year after year. Whether you're using vegetable broth or chicken broth, white onion or sweet onion, the result is always comforting and satisfying.

Next time you find yourself with too much zucchini (which tends to happen around this time of year), skip the spiralizer or casserole and make this creamy risotto instead. It’s the ultimate combination of simple technique, simple ingredients, and bold flavor.

Give it a try and let this risotto become one of your favorite go-to zucchini recipes!

📖 Recipe