Italian Zucchini Risotto

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Hi, I'm Maria, a dietitian and content creator. Join me as I share traditional Italian recipes from my youth to modern twists on Italian classics and more using fresh, seasonal ingredients.

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Italian Zucchini Risotto

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Zucchini Risotto is a classic Italian dish that highlights the delicate flavor of fresh zucchini paired with creamy Arborio rice.

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Ingredients: – vegetable broth – olive oil – shallot – zucchini – garlic – arborio rice – white wine – zucchini flowers – saffron – Parmesan cheese – butter – salt and pepper

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Prep the vegetables by chopping them.

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Saute the shallots, zucchini and garlic in a pan.

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Add the rice, followed by the wine and stir. Stir in a ladle of hot broth into the rice mixture. Allow the rice to absorb the liquid.

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Keep adding the broth until it is absorbed, stirring every few minutes or so. After 20 minutes, start tasting your risotto. The texture should be al dente but still creamy.

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Add the zucchini flowers and saffron.

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Remove the pan from the heat. Wait 1-2 minutes for the risotto to cool slightly. Finish the dish by stirring in freshly grated Parmesan cheese and butter. Enjoy!

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For a step by step tutorial, printable recipe and more, GO TO:

Hi, I'm Maria, a dietitian and content creator. Join me as I share traditional Italian recipes from my youth to modern twists on Italian classics and more using fresh, seasonal ingredients.