This creamy zucchini risotto is a flavorful vegetarian dish that highlights fresh summer zucchini. Made with Arborio rice, garlic, onions, and white wine, it’s slowly simmered with vegetable broth for a rich and comforting meal.
Perfect for summer, this zucchini risotto recipe is easy to follow and can be a main course or a side dish. The addition of buffalo mozzarella at the end creates a luscious, melty finish that complements the light taste of zucchini.
Creating the Perfect Creamy Zucchini Risotto
Crafting a creamy zucchini risotto is a delightful way to celebrate the flavors of summer. This dish showcases the fresh taste of zucchini, making it an ideal choice for those warm evenings. With its velvety texture and rich flavor, zucchini risotto stands out as a comforting vegetarian option.
To make a zucchini risotto, you’ll want to start with quality ingredients. Arborio rice is essential for achieving that creamy consistency, while fresh zucchini adds a lightness that balances the richness of the dish. The combination of garlic, onions, and white wine enhances the overall flavor profile, making every bite a treat.
Essential Ingredients for Zucchini Risotto
When preparing your creamy zucchini risotto, gather the following ingredients: Arborio rice, grated zucchini, finely chopped onions, minced garlic, white wine, warmed vegetable broth, olive oil, buffalo mozzarella, and fresh basil for garnish. Each component plays a vital role in creating a harmonious blend of flavors.
The use of buffalo mozzarella at the end of cooking is particularly noteworthy. It melts beautifully, adding a luxurious creaminess that elevates the dish. Fresh basil not only adds a pop of color but also a fragrant aroma that complements the zucchini perfectly.
Step-by-Step Guide to Cooking Zucchini Risotto
Begin by prepping your ingredients. Grate the zucchini, chop the onion, and mince the garlic. This preparation will streamline the cooking process, allowing you to focus on achieving the perfect risotto.
Next, heat olive oil in a large pot over medium heat. Sauté the onions and garlic until they become translucent, which should take about 2-3 minutes. This step lays the foundation for a flavorful base.
Once the aromatics are ready, add the Arborio rice and toast it for a minute or two. This enhances the nutty flavor of the rice and prepares it for absorbing the broth. After toasting, pour in the white wine, stirring until it is mostly absorbed.
Cooking the Risotto
The key to a successful risotto lies in the gradual addition of warm vegetable broth. Add one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more. This process usually takes about 18-20 minutes and results in a creamy, al dente texture.
When the rice is nearly done, fold in the grated zucchini and torn buffalo mozzarella. Stir until the cheese melts and everything is well combined. This is where the risotto transforms into a rich, creamy delight.
Serving Suggestions and Pairings
Once your zucchini risotto is ready, season it with salt and pepper to taste. Serve it hot, garnished with fresh basil leaves for a touch of color and flavor. The presentation is just as important as the taste, so consider using a rustic bowl to enhance the dining experience.
This dish pairs wonderfully with a glass of chilled white wine, making it a perfect choice for a summer dinner. For an added touch, serve with a small bowl of grated cheese on the side, allowing guests to customize their servings.
Why Zucchini Risotto is a Must-Try
This creamy zucchini risotto is not just a meal; it’s an experience. The combination of textures and flavors creates a satisfying dish that can be enjoyed as a main course or a side. With its simple preparation, this zucchini risotto recipe is easy to follow, making it accessible for home cooks of all skill levels.
Whether you’re looking for a comforting vegetarian option or a way to highlight seasonal produce, this risotto is a fantastic choice. Embrace the flavors of summer and treat yourself to a bowl of creamy zucchini risotto that is sure to impress.
Easy Zucchini Risotto Recipe
This zucchini risotto features tender Arborio rice cooked to creamy perfection with grated zucchini and finished with rich buffalo mozzarella. The recipe takes about 30 minutes from start to finish and serves 4 people.
Ingredients
- 1 cup Arborio rice
- 2 medium zucchinis grated
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1/2 cup white wine
- 4 cups vegetable broth warmed
- 2 tablespoons olive oil
- 1 cup buffalo mozzarella torn into pieces
- Salt and pepper to taste
- Fresh basil for garnish optional
Instructions
- Prep the Ingredients: Grate the zucchinis, chop the onion, and mince the garlic.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent (about 2-3 minutes).
- Toast the Rice: Add the Arborio rice to the pot and stir for 1-2 minutes until the rice is slightly toasted.
- Add Wine: Pour in the white wine and stir until it is mostly absorbed by the rice.
- Cook the Risotto: Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Stir in Zucchini: Once the rice is cooked, fold in the grated zucchini and buffalo mozzarella. Stir until the cheese is melted and everything is well combined.
- Season and Serve: Adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 14g
- Protein: 10g
- Carbohydrates: 40g